Sunday, June 11, 2017

Italian tomato soup

I love a simple but good tomato soup.
And there is really nothing to it, I promise!

Here is what you will need.

2 cloves of garlic
1 carrot
1 medium sized or big onion
A tablespoon of olive oil
1,5 veggie stock
2 cans of peeled tomato's
3/4 fresh tomato's
Basil, dried and fresh
Dragon, dried
Optional: A little bit of cooking cream light

Finely slice your garlic
Chop up your carrot rougly. I suggest moon shapes for cutting. You cut your carrot though the middle and you will have half rounds
Finely cut your onion.
Roughly chop your tomato's in cubes.
Sweat your veggies with your olive oil in the pot.
Don't forget to stir and make sure the heat is not too high as it will stick to pot quickly.
When you see them turn a bit glazy, add the two cans of peeled tomato's. I suggest using a good quality tomato's because it does make a difference in taste. I used medium priced organic tomato's in a can.
Add your veggie stock now as well as the fresh tomato cubes. Again, it is important to choose nice tomato's that aren't just a bomb of water. You know your supermarket better than I do, just make sure they are rich in taste.
At this point you may also season your soup with a handful of fresh basil. You can tear it up slightly. The handmixer should do the rest of the work. For the other herbs I suggest about a tablespoon of dried basil and a tablespoon of dragon.
Go easy on the salt! Your veggie stock should already add enough of a salty taste to the mix.
A teaspoon of black pepper is good to give your soup a little kick. 

Once your soup has cooked a few minutes, take the handmixer and get the soup to the texture you want it.
Make sure to give it a little taste and see how you like it.

Serve it, with just a little bit of cooking cream and a few baby basil leaves on top.
Ah, delicious!

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