I love eating vegetables in any form and preparing a cream or soup with them. I love them at two specific times of the year: on the one hand, the cold ones during the hottest months to eat something very refreshing, quick to prepare and healthy, and on the other hand very hot for the colder months.
This tomato soup recipe is very easy to prepare and the best
of all is that it is suitable for any season because it is delicious hot, warm
or even very cold. It is full of vegetables, it is prepared very simply and I
love to include a little basil to enhance its flavor, in addition to serving it
with more basil, feta cheese and a splash of a good extra virgin olive oil.
Very tasty and texture, it is creamy although light since it
is a soup. If you have leftovers or if you prepare it in large quantities, you
can always freeze it and thus have it on hand when you feel like it the most.
The ideal is to take advantage of the tomato season in summer although if you
find some tasty and ripe tomatoes at any time, do not hesitate to buy them and
prepare them.
Time: 45 minutes
Difficulty: easy
Ingredients
800 gr of ripe tomatoes.
2 cloves of garlic
1/2 medium onion.
200 ml of homemade vegetable broth or water.
1 medium carrot.
1 tablespoon of wheat flour.
4 fresh basil leaves.
1/2 dessert teaspoon of sugar (optional).
Olive oil, salt and freshly ground black pepper.
To decorate some fresh basil leaves and feta cheese, fresh
or mozzarella.
Preparation :
Peel and mince the onion very finely and do the same with
the garlic cloves.
Peel the carrot and also cut it into small pieces.
Put a little oil and salt in a pot and add the onion, garlic
and carrot. Let everything cook together over medium heat stirring occasionally
for about 5 minutes until they start to brown. If the vegetables stick or
brown, lower the heat and add a little water to them.
Add the flour and mix it with the vegetables for 1 minute.
This will help the soup to thicken a bit more afterwards and cooking the flour
will not taste raw.
Tomatoes should be used without the skin so you can opt for
several methods. The most classic is to cut them in a cross and place them in
boiling water for 2-3 minutes and then peel and crush them. On the other hand,
I like to wash them, grind them in a blender or robot and then strain them well
so that they do not add skins or seeds.
In any case, I recommend you strain the tomatoes once they
have been crushed to avoid those skins and seeds.
Add the tomatoes to the pot along with 4 or 5 chopped basil
leaves, a little salt, the sugar and the vegetable broth.
Increase the heat so that it is high and when the mixture
begins to boil lower the heat so that it is soft and cook 30 minutes.
Once the tomato soup is ready, crush it and you are ready.
Try it in case you have to rectify it with salt, and if you want it thicker you
just have to put it back in the saucepan and heat it until it has the texture
you are looking for. Also if it has thickened too much you can always add a
little water to lighten it.
To serve and decorate it you can put some cubes of feta
cheese, fresh or mozzarella, chopped fresh basil and a drizzle of olive oil.
Serve and taste:
You can have this soup hot, warm, or even cold when it's
hot. If you have leftovers, you can keep it in a closed container in the fridge
for 2-3 days without problems and it can also be frozen without problems.
Serve it in bowls or deep plates with whatever side you like
best, whether it's my choice of feta cheese, basil and olive oil or some
crunchy croutons, some freshly ground black pepper, and even roasted nuts,
seeds or spices and herbs. That you like. Take it as you take it, it is
authentic… scandal!
You can include other vegetables such as celery or leek to
give it a different flavor each time.
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