Homemade Tomato Soup from Fresh Tomatoes
A fragrant tomato soup made with fresh, juicy tomatoes and root vegetables. The base is a gentle vegetable mixture sweated in olive oil, poured over with boiling stock and scented with bay leaves. Finally we blend it until smooth and serve it hot or chilled with a spoonful of sweet cream.
Prep: 15 min
Cook: 45 min
Servings: 4
Energy: 418 kcal per serving
Method
01.
Wash all the tomatoes, cut them into quarters and remove the firmer part around the stalk – this is easy with a quartered tomato (use a diagonal cut). Chop the onion, carrot and celery stalk finely.
02.
Pour the olive oil into a saucepan. Hold your hand above it and as soon as you feel the heat, add the onion, carrot and celery and stir. Sweat over a very low heat until the vegetables soften and colour slightly; this takes about ten minutes. Stir three or four times.
03.
Pour in the tomato purée and stir until it colours the vegetables red. Sprinkle the chopped tomatoes with sugar and a little pepper, ideally freshly ground. Add the bay leaves and tip everything into the saucepan. Stir well. Cover with a lid and sweat for ten minutes until the tomatoes release their juices. Shake the saucepan from time to time so everything mixes well.
04.
Slowly pour in the boiling vegetable stock, stirring constantly. Turn up the heat and wait until the soup starts to bubble. Then reduce the heat to the minimum and cover the saucepan with a lid. Simmer over a very low heat for 25 minutes, stirring occasionally.
05.
Take the saucepan off the heat, let it cool for a moment, remove the bay leaves and blend the mixture to a purée with a stick blender or a regular blender (it takes half a minute). Pour it back into the saucepan.
06.
Reheat over a medium-high heat, stirring occasionally. Taste and add salt, pepper or sugar if needed. If the soup doesn't look red enough, stir in another tablespoon of tomato purée; it should dissolve completely. Serve the soup either hot or chilled, garnished with a spoonful of sweet cream.
