If you have a few extra ripe tomatoes on hand and are wondering what to do with them, make tomato soup. It's quick and easy, and the result will be a pleasant surprise. Fresh tomatoes and the proper preparation will give the soup the desired taste; simply follow the instructions in my recipe!
1poundfresh tomatoes(450 g) about 5-6 mid-sized tomatoes
2Tablespoonssunflower oiloptionally rapeseed or olive oil
2cupsvegetable broth/480 ml)
¼teaspoonground pepperfreshly ground
2teaspoonsbasil pestoor 1 tsp green basil leaves, chopped
First, peel the tomato skins. Wash them, and remove the green stems. Cut them shallowly crosswise with a knife. Put them in boiling water and let them cook for a minute under the lid, but no longer. Then drain the water and pour ice-cold water over the tomatoes to cool them and stop the cooking process. Remove the skin with a knife and cut the tomatoes into smaller pieces. Put them aside in a bowl.
Peel the onion and chop it finely. Peel the garlic and chop the cloves into slices. In a soup pot (I use my favorite cast iron Dutch oven), heat the oil over medium-high heat. Fry the onion in the oil until golden brown, add the garlic towards the end, and let its aroma develop.
Add the bay leaf and chopped peeled tomatoes to the onion base. Season with salt and pepper. Cook on the stove for 15 minutes without a lid to evaporate some of the liquid.
Pour in the vegetable stock and bring to a boil. Then reduce the heat to low, cover the pot and let it bubble for another 20 minutes.
Remove the bay leaf from the tomato soup and puree it using an immersion stick blender. If necessary, season with salt or pepper.
SERVING: Tomato soup tastes best when served fresh and warm. Garnish with a spoonful of sour cream or white yogurt in the bowl.
Extra tip: If you feel the soup is tart for your taste, add a pinch of sugar to a bowl of soup and stir.
You can garnish it with green leaves of fresh basil. Optionally, add a teaspoon or two of basil pesto to the soup.
Tomato soup pairs well with crusty bread or toast. I topped my toast with grilled cheese. You may also cut the cheese into small pieces and add them to the hot soup; they will melt when it's ready to serve.
STORAGE: If you have any soup left over, let it cool completely and store it in the fridge. It will keep for 4-5 days.
Use ripe tomatoes for the soup. Orange, unripe tomatoes are harder to peel. In addition, they do not provide the typical full summer flavor of red tomatoes.
Tomatoes will thicken the soup naturally, turning it into a slightly dense cream. The soup is gluten-free, suitable even for celiacs with food allergies to gluten.