Tomato Soup with Cheese

Drain the tomatoes, add the juice to a quarter of a liter with the stock cube.

Grind half of the tomatoes with a chopper, cut the rest into quarters. Dice onion very finely, sauté in oil on 2 or automatic heat 4-5. Add flour and sauté.

Add a little tomato broth, add cheese, stir well. Gradually add remaining tomato juice and tomato puree. Let the soup boil and season. Heat tomato quarters in it, sprinkle with parsley and bring to the table.

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