Fresh Tomato Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg tomato (s)
- 2 onions)
- 3 cloves garlic
- olive oil
- 0.75 liter ¾ vegetable stock
- salt
- Seasoned Salt
- Pepper White
- Thyme, dried
- 3 teaspoons tomato paste
- parsley
Print Recipe
Pin Recipe Instructions
- Score the tomatoes crosswise on the underside and place in a large bowl. Pour boiling or hot water over them. After 10 minutes, carefully remove the skin and the green button on the top of the tomato and cut the peeled tomatoes into small pieces.
- Now dice the onions and press the garlic. Fry both in olive oil and add the tomato pieces after about 3 minutes. After a few minutes add the vegetable stock and spices (without the parsley) and cook on a low temperature for 20 minutes. Stir in the tomato paste and finely puree the soup with a hand blender.
- Season to taste with the spices and serve with a little fresh parsley.
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