Tomato Soup

This soup can only be enjoyed during the season of fresh, sun-ripened tomatoes, which is usually towards the end of summer. Since tomatoes are at their most flavorful during this time, the soup doesnt need many additional ingredients—just some vegetables, a good vegetable stock, and thats it.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 spoons Oil, olive

  • 1 piece Onion, raw

  • 1 piece Green, raw

  • 1 piece Carrot, fresh

  • 1 spoon Tomato, concentrate

  • 1 kg Tomato, red

  • 1 teaspoon Sugar, white

  • 1 pinch Spices, pepper, black

  • 2 piece Spices, bay (leaves)

  • 1 l Soup base, chicken, cube

  • pieces Salt, table

Steps

  1. Wash the vegetables thoroughly. Cut the tomatoes into quarters and remove the hard parts, which should be discarded. Then cut the quarters into smaller pieces. Peel and finely chop the onion. Peel or scrub the carrot if necessary, then cut it into small pieces. Cut the celery into pieces roughly the same size as the carrot.

  2. Heat olive oil in a large pot. Add the onion, celery, and carrot to the heated oil. Sauté the vegetables over low heat, stirring occasionally, until they soften (about 10 minutes).

  3. Stir the tomato paste into the sautéed vegetables, then add the chopped tomatoes. Season with sugar and freshly ground pepper, and mix everything well. Add the bay leaves to the pot, then cover it. Simmer the vegetables over low heat for 10 minutes, allowing the tomato pieces to soften.

  4. Pour the vegetable stock into the pot. Increase the heat and wait for the liquid to boil, then reduce the heat again and cover the pot. Simmer the soup over low heat for another 25 minutes.

  5. Remove the pot from the heat and take out the bay leaves. Blend the soup smoothly using an immersion blender. Season further with pepper, salt, and/or sugar if desired. Serve in deep bowls or soup cups and enjoy.

Nutrition Information (Per 100g)

  • Calories: 39.54 kcal
  • Fat: 1.57 g
    • Saturated Fat: 0.16 g
  • Carbohydrates: 4.48 g
    • Sugars: 2.44 g
  • Protein: 0.16 g
  • Fiber: 1.02 g

Advice

Garnish the soup with fresh basil or oregano, and optionally add a bit of sour cream or yogurt.