Tomato Soup With Cottage Cheese

• 1 7/8 cups cherry tomatoes
• 1 can tomatoes whole
• mint sprigs chopped
• Pennyroyal sprigs, chopped
• 3 garlic cloves peeled and chopped
• 5 tablespoons extra-virgin olive oil
• 1 stalk celery
• 1 onion
• bread Thick slices Alentejo, 2 or 3 days old
• salt
• ground black pepper to taste

1. Preheat oven to 180 degrees Celsius.
2. Add mint, pennyroyals, 1 garlic clove, and two tablespoons of olive oil to cherry tomatoes, sprinkle with salt and pepper.
3. Cook in the oven for about 20 minutes.
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. Pour in the can of tomatoes, celery, and 1 empty tomato can of water.
6. Crush the tomatoes with a spoon.
7. Reduce the heat, and simmer for 20 minutes.
8. Remove the cherry tomatoes from the oven and add them whole to the soup.
9. Reduce the heat a little more, add coarse chunks of bread.
10. Let the soup boil for another 8 to 10 minutes.
11. Season to taste, adding more salt and pepper if desired.
12. Remove from heat and serve immediately, sprinkle with crumbled cottage cheese.

cherry tomatoes, tomatoes, mint sprigs, sprigs, garlic, extravirgin olive oil, celery, onion, bread, salt, ground black pepper

Taken from www.yummly.com/recipe/Tomato-Soup-with-Cottage-Cheese-897895 (may not work)