This tomato soup comes together with only few ingredients. The key to a rich taste is the quality and taste of the tomatoes. This is tantamount to a good tasting soup. Using tomatoes in season is best, both for taste and for money.
the art of making tomato soup
Buy tomatoes in the season. Buy ripe tomatoes and they should taste preferably sweet. There should be a rich taste, not a watery taste. The color should be intensely red. I often buy small cherry type tomatoes. They can be deliciously sweet and come together easily. Essential is also that you take out all peels. Should you be able to buy larger tomatoes you can peel them before the cooking. But otherwise a sieve will do wonders when cooking many small tomatoes.
Finally, you do not need to make a broth. The taste of the tomatoes will mix with the lightly fried onions and garlic and olive oil and come together as a lightly bound soup.
Special Equipment
sieve
crusher
Tomato soup
Ingredients
For the soup
- 1.3 lb (0.6 kg) (cherry) sweet tasting tomatoes
- 2 oz (60 g) onion
- 1 clove garlic
- 2 tbsp olive oil
- 1 bay leave
- salt and pepper to taste
Instructions
to make the soup
- Cut up the onion
- slice up the clove of garlic
- bring in a pan the olive oil to medium heat
- add the onion and garlic pieces
- fry on low fire, until the onion is glazed
- meanwhile wash the tomatoes and take the green crowns out
- Add the tomatoes to the pan and continue to heat on low fire
- once the peels tear up, you can use a crusher to smash all tomatoes
- Continue to cook for 10-15 minutes
- Then sieve the entire contents and make sure you collect the tomato paste from the sieve
- repeat several times
- Then return all contents to the pan, add a little water, to give the soup the right consistency, add the bay leave and cook for another 10 minutes
- bring to taste with pepper and salt
Notes
Method: slow cooking
Food allergy & intolerance information: none
Food allergy & intolerance information: none
Remarks
continue to sieve, until hardly any paste yield can be detected
