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5 large tomatoes
2 tablespoons of flour
1 tablespoon butter
4 cups of hot broth
2 tea cups of hot milk
For Serving
1 cup grated cheddar cheese

for service: grated cheddar


1- Melt 1 tablespoon of butter in a pan.
2- Add 2 tablespoons of flour and fry in butter over low heat until it smells.
3- Add 5 grated tomatoes to the roasted flour mixture and cook for 5 minutes.
4- Add 4 glasses of hot broth on it. In order not to cut it, add 2 tea glasses of milk that you have heated in a small pot, gradually, and mix quickly.
5- Cook the soup on medium heat until it boils and then on low heat for 15 minutes. Blend it to get a smoother consistency.
6- Serve the soup you take in the serving bowls hot with the addition of grated cheddar cheese. Bon Appetit!