Tomato Soup with Garlic Rolls
⏳ Time
1 hour 30 minutes
🥕 Ingredients
17
🍽️ Servings
6
Description
Tomato soup with garlic rolls
Ingredients
- Salad Potatoes - 5 pieces
- Campbell's Beef Broth - 2 qt
- Carrot - 1 piece
- Onion - 1 head
- Garlic - 6 cloves
- Orange Bell Peppers - ½ piece
- Scallions - 1 bunch
- Dill - to taste
- Cheese Spread - 8.8 oz
- Puff Pastry - 10.6 oz
- Egg noodles for wok - 3.5 oz
- Pickles - 2 pieces
- Bay leaf - 3 pieces
- Passata Tomato Sauce - 6 tablespoons
- Salt - to taste
- Vegetable Oil - to taste
- Herbes de Provence - to taste
Step by Step guide
Step 1
While the beef is boiling, cut the potatoes into cubes, chop the onion, finely chop two cloves of garlic, and grate the carrot.
Step 2
When the beef is cooked, remove the meat from the pot and add the potatoes and bay leaves.
Step 3
In a frying pan greased with vegetable oil, sequentially add: garlic, onion, carrot, a bit of chopped beef, sauté, and then add the tomato paste, followed by a couple of tablespoons of water, and simmer for 3–4 minutes.
Step 4
Meanwhile, make a puree from the bell pepper and green onion. Add the contents of the frying pan to the pot, then the puree, and cook for 5–7 minutes.
Step 5
Next, add salt, herbs de Provence, pickles, and egg noodles, stir everything, and leave until the noodles are fully cooked. Finally, add 100 grams of cheese and dill.
Step 6
For the rolls, roll out the dough to 1–3 cm thick, cut out medium-sized rounds, line a baking sheet with parchment paper, grease with vegetable oil, place the rounds on the sheet, and bake in the oven for 10 minutes at 392°F.
Step 7
When there are 2 minutes left until the rolls are done, place a bit of garlic on top and sprinkle with cheese.
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