in Soup Recipes

tomato soup

updated

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Ingredients for 2 servings:

  • 900 g tomatoes
  • ½ onion(s)
  • 1 package of soup vegetables (carrot, celery, leek)
  • 1 tbsp margarine
  • some flour
  • 1 tsp tomato paste
  • Herbs, Italian
  • salt and pepper
  • ½ piece(s) beef broth, diced
  • some sugar
  • 2 slices of toast, lightly toasted
  • some chives

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

simple, delicious, light

Finely chop the onion and vegetables, and quarter the tomatoes. Melt the margarine in a saucepan. Sauté the onion until translucent, then add the tomato paste. Add the vegetables first, then the tomatoes. Season with Italian herbs, salt, and pepper, and sauté until softened. Then dust with flour. Purée with a hand blender and then pass through a sieve. Add the stock cube and a little sugar, and season to taste. I like the soup best served with toasted breadcrumbs and fresh chives.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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