Since I started cooking I’ve tried many different recipes for tomato soup, but this recipe is by far my favourite. I’ve created this recipe myself combining and altering other recipes. Even in restaurants I’ve never had tomoto soup that tastes this good. When I make this soup I make some extra and freeze the soup in 1 person size portions (I use little water bottles), so I can unfreeze and heaten up the soup whenever I like. Together with a good slice of rustic bread, this is for me the perfect lunch.
Ingredients (4-6 persons)
- 700 gr ripe plum tomatoes*
- 100 gr carrots
- about 7 pieces of sundried tomatoes
- 2 roasted and peeled red peppers
- 1 medium onion
- 1 or 2 cloves of garlic
- 3 tablespoons olive oil
- 2 tablets of garden herbs bouillon
- 1 l water
- salt & pepper
- fresh or dried chili pepper (optional)
*I prefer to use fresh tomatoes, but you can also use canned tomatoes instead. Or mix fresh with canned tomatoes.
Preparation 1. Prepare all the ingredients; peel and chop the tomatoes, carrots, onion, garlic, sundried tomatoes and roasted peppers. 2. Heat the olive oil in a stockpot over medium heat. Add the onions and carrots, and add after a few minutes the garlic. 3. Add the fresh tomatoes, sundried tomatoes, roasted peppers and about 10 leaves of basil. Add salt & pepper and if desired some chili pepper. Close the lid of the pot and let it cook for a few minutes. 4. In the meantime, make the boullion by adding the bouillon tablets to boiling water, and add this to the tomato mixture in the stockpot. 5. Bring it all to a boil and let it cook for about 20 minutes. 6. Remove the stockpot from heat and puree the soup in the desired consistency using a blender. 7. Check if the soup has the right thickness. If the soup is too thick you can add more boiling water, or if you think the soup is too thin, let it reduce by cooking a little bit longer.
Note: If you have no idea how to easily peel the tomatoes, watch this video (Dutch) or one of these videos (English).
Serve with fresh basil leaves, some good rustic bread and cooking cream or creme fraiche. Enjoy!
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