A big secret you need to know when preparing tomato soup, make sure the tomatoes are at their most ripe but still juicy.
Make and enjoy you own tastiest, warm bowl of tomato soup with homemade tomato soup recipes that utilizes commonly available ingredients.
Yield: 6 servings
What you need
1 ¼ kg ripe tomatoes (clean, and diced with any core removed)
1.2 litres hot vegetable stock (boiling water + 4 teaspoon bouillon powder+2 stock cubes)
2 bay leaves
Pinch of sugar
2 teaspoon tomato puree
A pinch of black pepper
2 tablespoon olive oil
1 medium onion (peeled)
1 small carrot (chopped)
1 celery stick (chopped)
- Place 2 tablespoons of olive oil in pan and heat over low heat, until you can feel heat rising from the oil when you place your hands over the pan.
- Add onion, carrot and celery and stir them together. Cook over low heat for 10 minutes, stirring occasionally, until they soften and slightly turn colour.
- Add 2 tablespoons of tomato puree and stir until it turns vegetables red.
- Add tomatoes, a pinch of sugar and a little black pepper.
- Tear the bay leaves into a few pieces and throw them into the pan and stir to mix everything.
- Cover the pan and over low heat, cook for 10 minutes until the contents shrink and their juices flow. Shake the pan time to time to mix the contents.
- Add 1.2 litres of hot stock, and stir to mix with the vegetables, do not return the lid, yet.
- Increase the heat to high until it starts bubbling, reduce the heat to low and cover the pan. Cook for 25 minutes, stir a few times.
- Withdraw heat and let the steam escape for a few second. Take away the pieces of leaf bay and discard them
- Transfer the soup into a blender until its ¾ full, fit the lid tightly and turn it on full. Blitz until the soup is smooth, check after every 30 seconds to see if it’s smooth and then pour the soup in a bowl. Repeat with the soup in the bowl.
The soup may be frozen up to 3 months. When you need to use it while frozen, first defrost before heating. Heat in a pan over medium heat for a few minutes while stirring, do this until you see bubbles breaking from the pureed soup. You can add, pepper, salt or sugar if you want. You can also add more tomato puree for a more intense red colour and stir till it dissolves. You can also sieve to remove the seeds or serve with cream swirled in.