John Myers
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Soups: Simple Tomato Soup
The perfect soups: simple tomato soup recipe with a picture and simple step-by-step instructions.
- 2 kg Tomatoes from our own harvest
- 100 g Smoked bacon fat
- 0,5 liter Beef bouillon
- Sea salt from the mill
- Black pepper from the mill
- 0,125 liter Whipped cream 30% fat
- Sweet peppers for dusting
- 4 piece Fresh onions
- I just wanted to say that I will hand in the final photo later because I frozen the soup right away. When it comes to the plate, I’ll take another picture – I promise.
Preparation:
- Peel the onions.
- Cut off the rind when you have bacon and keep it for the next stew.
- Quarter and core the tomatoes (which I didn’t do because too many valuable ingredients are lost).
Here we go:
- Cut the onions and bacon into cubes as small as possible.
- In a large casserole, drain the bacon and add the onions. Let it brown lightly.
- In the meantime, cook the broth.
- When the onions and bacon are slightly brown, pour in the stock and cook for about 10 minutes.
- Puree the quartered toams with a magic wand and pass them through a sieve so that the kernels and pods do not get into the soup.
- Now add the pureed tomatoes to the broth and let them steep for a short time.
- Now season with salt and pepper and cook for another 5 minutes.
- Place in preheated plates or soup bowls and decorate with a top not whipped cream, sprinkle with sweet paprika and decorate with basil.
- I did that just now, as already mentioned above.
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