Tomato soup is one that needs no introduction. Although it is usually done similarly, many of us have our own way of giving it. Everyone likes tomato soup, and the ability to make it yourself at home is no difficult art. How to make tomato soup?
Good tomato soup
It can be done in many ways. In season they can be fresh tomatoes, but also tomato purée (homemade or from a store), tomato passata or concentrate (remember that the latter usually has an intense taste, which is worth softening with a little sugar and salt). Tomato can be served with noodles (also pancakes), rice, cast dumplings or potatoes.
Tomato soup can be rare and watery – this is best served with pasta. The one on the thick puree may have the consistency of a velvet cream. You can serve the tomato cream soup with croutons or puff croutons, for example.
Traditional tomato soup – recipe
- broth or ribs
- possibly a stock cube
- bay leaf, allspice
- pepper, salt
- 3 carrots
- 1 onion
- 4 heaped teaspoons of tomato paste
- 3 tablespoons of cream
Method of preparation:
Wash the broth or ribs, put in a pot and pour water, lightly salt and cook. We collect noise from the surface of the water, add a bay leaf, 2-3 grains of allspice, cook. Cut the onion and put it in the soup, do the same with carrots. Put the peeled parsley and celery in a pot and salt. You can also add a stock cube to the soup to taste. When the tomato soup boils a little and the vegetables soften, add the tomato concentrate, stirring vigorously. We cook for a while on low heat. Such tomato soup can already be seasoned to taste, with chopped parsley and dill.
However, if you like whitened tomato soup, at the end of cooking, pour a soup ladle into a separate dish and add 3-4 tablespoons of cream to it, stirring. We pour the mixture into the pot and mix again so that the soup does not weigh.
- 1 small onion
- 1-2 cloves of garlic
- 2 cans of tomatoes, or about 6-7 medium fresh tomatoes
- after a large spoonful of thick sour cream or Greek yogurt per serving
- a few basil leaves per serving
- 1 tablespoon of olive oil
- freshly ground pepper
- additionally: about 50 g of blue cheese (mild version)
If you prepare from fresh tomatoes: scald the tomatoes with boiling water and remove the crust. Cut the tomatoes into smaller pieces.
Add oil to a medium pot, add garlic and onion. Fry briefly and add canned tomatoes or fresh tomatoes with a little water. Season with salt and pepper and bring to a boil. If you use fresh tomatoes, the preparation time will be the longest, because you need to boil the tomatoes for about 8-10 minutes. Canned tomatoes require less processing, especially when using the sliced version.
Using a blender or blender, wipe the soup with cream.
Serving: Pour the soup into bowls, add a heaped spoon of cream and a few fresh basil leaves to each serving. It’s best to grab the basil so that you can eat it with the soup. Add some freshly ground pepper.