@baotanlatao10:

𝐛𝐚𝐨 𝐭𝐚𝐧.

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Thursday 15 October 2026 21:19:12 GMT

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Comments

T :

Gần chia sẻ thì nhớ ra họ đã đi roi..

2026-10-15 23:10:28

7

Thật hối hận khi :

Còn rép chuỗi nx

2026-10-15 23:35:53

1

Hai Nam🇯🇵 :

Làm gì còn ai mà gửi cho nữa😂

2026-10-15 23:29:53

2

✯ :

đầu

2026-10-15 21:41:34

2

Ừ ok :

Ôi

2026-10-15 21:50:16

1

Không tìm thấy tài khoản :

Dễ thương thía

2026-10-15 22:49:58

1

chào nha :

hi

2026-10-15 22:57:40

1

Quynh_chuot >< :

đi hc chx bây?

2026-10-15 23:18:51

1

hoang trungduc :

Xhhhh

2026-10-15 22:20:13

2

Thích ở nhà🤧🤧🤧 :

Sớm nè

2026-10-15 22:51:53

1

Nhi bá khí🎀 :

Sớm nhaa

2026-10-15 23:07:14

1

68gbvn.space_ĐónƯuĐãiNgay :

nhạc không lời nhưng vẫn rất hay

2026-10-16 01:35:21

0

꧁𝓑𝓪̉𝓸 𝓚𝓱𝓪́𝓷𝓱꧂ :

còn người đó nữa đâu mà chúc nửa 😔

2026-10-16 00:12:44

0

cam tu :

aoi em đâu rồi nhờ ăn đâng hết tiền rồi ha thôi nhìn. hứa ăn luôn ha

2026-10-16 00:54:22

0

𝙥𝙪𝙣𝙣𝙘𝙩𝙚𝙚>< :

xinn capp

2026-10-15 23:29:57

0

Thu Huyền :

Ai chuỗi ko ạ

2026-10-15 23:59:41

0

ơi thỏ đây :

yeu bỏ mìn rùii😞

2026-10-15 23:50:28

0

matcha🐯 :

cũng muốn ai đó nhớ mìh và gửi cho m những lời nói iu thương vy nhưng🥹

2026-10-15 23:10:19

0

Công Chúa Dolly :

định gửi mà quên mất ct rồi

2026-10-15 23:16:43

0

_Chie💬 :

Gắng len nhé

2026-10-15 23:13:56

0

tiến hải :

Hậy

2026-10-15 23:15:45

0

10th6🎶 :

ok

2026-10-16 00:06:51

0

hoàngtửấmdau👤 :

đéo có ai mà cứ đề xuất video như này đùa t..

2026-10-16 00:15:26

0

2 iem hàu🥛 :

@〆𝗈𝗇𝗅ყ.𝖳𝗁ỏᝰ.ᐟ

2026-10-15 22:47:56

2

cuccutkobietnoi. :

@minhlong

2026-10-15 22:35:02

2

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#ad @Progresso Roasted Tomato Soup with Buttery Parm Croutons 🍅 It’s soup, stew, and braising season, which means the Progresso Chicken Broth that’s always stocked in my pantry is getting plenty of attention. First up: this creamy roasted tomato soup with buttery parm croutons. And by croutons, I mean a very reasonable excuse to eat butter-soaked, cheese-covered bread for dinner. INGREDIENTS Soup: 3 lbs Roma tomatoes, quartered 4 cups Progresso Chicken Broth, divided 1 large yellow onion, cut into wedges 1 head garlic, cloves peeled 3 tbsp olive oil Kosher salt + coarsely ground black pepper 2 tbsp tomato paste 1 tbsp fresh thyme leaves + tender stems 8 oz creamy garlic + herb cheese 1 cup freshly grated Parmesan, plus more for serving 1 tsp red wine vinegar, plus more to taste Fresh basil, for serving Buttery Parm Croutons: 3 cups torn sourdough or whatever bread you have 4 tbsp salted butter, melted 1 tbsp olive oil ½ cup finely grated Parmesan 1 tsp garlic powder Kosher salt + coarsely ground black pepper DIRECTIONS Preheat oven to 425°F with racks in the upper and lower thirds. Toss tomatoes, onion + garlic on a rimmed sheet pan with olive oil, salt + pepper. Arrange tomatoes cut side up and roast 35–40 minutes, until tender and caramelized. On a second sheet pan, toss bread with melted butter, olive oil, Parmesan, garlic powder, salt + pepper. Bake 12–15 minutes, tossing once, until golden and crisp. Transfer roasted vegetables to a Dutch oven. While the sheet pan is warm, add 1 cup of the broth and scrape up those browned bits with a wooden spoon. Pour every bit into the pot. Liquid gold! Add remaining 3 cups broth, tomato paste + thyme. Bring to a boil, then reduce heat and simmer, partially covered, for 10 minutes. Remove from heat, add garlic + herb cheese, and immersion blend until smooth. Stir in Parmesan + vinegar. Taste and adjust salt, pepper + vinegar as needed. Serve with a pile of buttery parm croutons, more Parmesan, torn basil + plenty of black pepper. Enjoy!

#ad @Progresso Roasted Tomato Soup with Buttery Parm Croutons 🍅 It’s soup, stew, and braising season, which means the Progresso Chicken Broth that’s always stocked in my pantry is getting plenty of attention. First up: this creamy roasted tomato soup with buttery parm croutons. And by croutons, I mean a very reasonable excuse to eat butter-soaked, cheese-covered bread for dinner. INGREDIENTS Soup: 3 lbs Roma tomatoes, quartered 4 cups Progresso Chicken Broth, divided 1 large yellow onion, cut into wedges 1 head garlic, cloves peeled 3 tbsp olive oil Kosher salt + coarsely ground black pepper 2 tbsp tomato paste 1 tbsp fresh thyme leaves + tender stems 8 oz creamy garlic + herb cheese 1 cup freshly grated Parmesan, plus more for serving 1 tsp red wine vinegar, plus more to taste Fresh basil, for serving Buttery Parm Croutons: 3 cups torn sourdough or whatever bread you have 4 tbsp salted butter, melted 1 tbsp olive oil ½ cup finely grated Parmesan 1 tsp garlic powder Kosher salt + coarsely ground black pepper DIRECTIONS Preheat oven to 425°F with racks in the upper and lower thirds. Toss tomatoes, onion + garlic on a rimmed sheet pan with olive oil, salt + pepper. Arrange tomatoes cut side up and roast 35–40 minutes, until tender and caramelized. On a second sheet pan, toss bread with melted butter, olive oil, Parmesan, garlic powder, salt + pepper. Bake 12–15 minutes, tossing once, until golden and crisp. Transfer roasted vegetables to a Dutch oven. While the sheet pan is warm, add 1 cup of the broth and scrape up those browned bits with a wooden spoon. Pour every bit into the pot. Liquid gold! Add remaining 3 cups broth, tomato paste + thyme. Bring to a boil, then reduce heat and simmer, partially covered, for 10 minutes. Remove from heat, add garlic + herb cheese, and immersion blend until smooth. Stir in Parmesan + vinegar. Taste and adjust salt, pepper + vinegar as needed. Serve with a pile of buttery parm croutons, more Parmesan, torn basil + plenty of black pepper. Enjoy!

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