Tomato soup (version 2)

Near the chicken soup, the tomato soup is one of my favorite. That sour - sweet taste in your mouth when tasting a tomato soup is just crazy. And if you eat it with croutons, then is total craziness.

This version of tomato soup is also enhanced with some carrots and celery and I may consider it better than my previous version.

  • 3kg ripen tomatoes
  • 4 carrots (diced)
  • 200g celery (root, diced)
  • 4 small onions (diced)
  • 4 garlic cloves (chopped)
  • 3l water
  • 2l water
  • (optional) 1 tablespoon soup herbs or vegetable stock
  • salt

  1. Boil water in a pot and sink the tomatoes in it.
  2. Continue to boil them for 5 minutes and remove them from the water. Throw away this water.
  3. Let them cool a bit and peel the tomato skin off.
  4. Put the 2l of water in the pot again over the heating.
  5. Put the peeled tomatoes back in the pot together with the carrots, celery, onions and garlic and boil them for 20-30 minutes. They are done when the carrots and celery are soft.
  6. Add salt, pepper, vegetable stock and stir them all.
  7. Remove the pot from heating and let it cool for at least 15 minutes.
  8. Using a hand blender, make the soup a puree.

I do not filter the soup, but if you like it like this, do so.
It can be served with parsley or croutons.


Post a Comment