Tomato soup with vegetables and melted cheese

Bright and delicious soup! Nutritious and light, prepared quickly and vitamins of the sea. What else do you need in the summer heat? I propose to go to the recipe.

Ingredients

• Potatoes - 2 Pieces Onions - 1 Piece Carrots - 1 Piece Sweet pepper - 1 Piece (or 2 colored halves) Cauliflower - 200 Grams Green beans - 150 Grams (flat) Tomatoes pureed - 700 Milliliters Water - 1 Liter Processed cheese - 200 grams (soft in jars) Vegetable oil - 2 Tbsp. spoons Ground paprika - 1 Art. Basil - 1 Teaspoon Oregano - 1 Teaspoon Sugar - 1 Teaspoon Salt - To taste

Directions

1. Disassemble the cauliflower into small inflorescences.
2. Blanch the green flat beans in boiling water for 3 minutes, then immediately pour over well with ice water. Dry and cut into small pieces. Chop smaller onions, peppers and carrots slightly larger. Saute the onions in butter, add carrots and peppers, cook everything together until gilded. Add mashed fresh tomatoes, sugar to the pan and simmer, stirring occasionally, until boiled twice.
3. Boil water and lower the diced potatoes. Season with salt and cook until the potatoes are tender. Mash the potatoes with a crush until large crumbs. Add the processed cheese and stir well until dissolved. Dip the cauliflower into the soup, bring to a boil. Add tomato sauté and green beans. Let it boil again and remove from heat. Sprinkle the soup with paprika and oregano basil. Let it brew under the lid for 10 minutes. Serve the soup warm. Bon Appetit!