Tomato Soup With Cottage Cheese

1. 1

   Preheat oven to 180 degrees Celsius.

2. 2

   Add mint, pennyroyals, 1 garlic clove, and two tablespoons of olive oil to cherry tomatoes, sprinkle with salt and pepper.

3. 3

   Cook in the oven for about 20 minutes.

4. 4

   Heat 3 tablespoons of olive oil a large frying pan, saute onion, 2 garlic cloves, and a few more sprigs of pennyroyal, for 2 to 3 minutes.

5. 5

   Pour in the can of tomatoes, celery, and 1 empty tomato can of water.

6. 6

   Crush the tomatoes with a spoon.

7. 7

   Reduce the heat, and simmer for 20 minutes.

8. 8

   Remove the cherry tomatoes from the oven and add them whole to the soup.

9. 9

   Reduce the heat a little more, add coarse chunks of bread.

10. 10

    Let the soup boil for another 8 to 10 minutes.

11. 11

    Season to taste, adding more salt and pepper if desired.

12. 12

    Remove from heat and serve immediately, sprinkle with crumbled cottage cheese.

* Per serving · 4 servings · Values may vary.