John Myers
Tomato Soup with Fresh Tomatoes
The perfect tomato soup with fresh tomatoes recipe with a picture and simple step-by-step instructions.
- 1 kg Tomatoes
- 3 tablespoon Extra virgin olive oil
- 2 thickness Onions
- 3 Solo garlic
- 2 tablespoon Tomato paste concentrated three times
- 1 Can Chunky tomatoes
- 1 liter Vegetable broth
- 1 sharp Chilli pepper fresh
- 2 teaspoon Herbs of Provence
- 1 teaspoon Dried oregano
- 1 teaspoon Sugar
- 1 teaspoon Salt and pepper
- 1 teaspoon Raw tomato cubes
- Leek cubes
- Mixed sesame seeds
- Rinse the tomatoes under cold water, then cut them in half removing the hard inner wedge and cut the rest into large pieces. Roughly dice the onions and finely chop the garlic. Remove the stones from the chilli pepper and chop the rest very finely.
- Heat the oil in a saucepan and sweat the onions in it, simmer the garlic with the tomato paste for a minute and then immediately add the chunky tomatoes (with their juice) and the vegetable stock, the sliced tomatoes with the chilli dices, the herbs and sugar fold in, then cook everything covered for about 30 minutes over a mild heat.
- Puree the soup with a hand blender, season with salt and pepper and serve in warmed soup bowls. A couple of raw tomato pieces with some finely chopped leek and sesame seeds are suitable as a garnish, that’s how I served my soup – and there was whole-food vegetable pancakes from the frying pan … everything was a good thing. Good Appetite!!
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