John Myers
Creamy Tomato Soup
The perfect creamy tomato soup recipe with a picture and simple step-by-step instructions.
- 3 piece Tomatoes, about 700 gr
- 2 piece Shallots
- 1 Bit Garlic
- 3 piece Bay leaves
- 3 piece Dried oregano
- 1 Bit Butter, about 40 gr
- 2 tbsp Flour
- Milk, about 300 ml
- Salt
- Pepper
- Thyme to garnish
- Olive oil to garnish
- A couple of toAsted chiAbAttA slices
- Mediterranean flavor puree
- Peel and core the tomatoes, then cut into small pieces. Peel the shallots and the garlic and cut into fine cubes.
- Preheat the oven to 180 ° and roast a few chiabatta slices crosswise
- Heat half of the butter and sauté the onion / garlic cubes in it until translucent, then add the tomatoes, oregano and bay leaves, add a sip of water and simmer covered for about 10 minutes. Then fish out the bay leaves and dispose of them. Finely puree the mixture.
- In the meantime, heat the rest of the butter in another saucepan and use the flour to make a light roux. Take the saucepan off the stove and slowly stir in the milk (not too much, it’s better to add a little more milk afterwards). Put the pot back on the stove and season a little with salt & pepper. Then bring to the boil and simmer while stirring until the mixture thickens.
- Now we heat the tomato puree until just before the boiling point and slowly pull in the milk mass and taste again with the Mediterranean aroma puree.
- Put the finished soup in a soup cup and garnish with thyme leaves and a little olive oil, served with the roasted chiabatta slices ….. enjoy your meal …..
- I would be very happy if everyone would leave a nice comment on the recipe. Critical or suggestions are also very welcome, because I only cook with water. The soup connoisseur thanks you in advance.
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