For a long time I have been thinking of trying such a recipe, but I was afraid of simply making a tomato puree, which is at least what I heard when I was told about tomato soup. In addition, I wanted a simple recipe, which is prepared quickly, without many preparatory operations.
Yes, and it seems that I found the perfect recipe - it is an Italian tomato soup recipe, it really comes out a soup with a very good and complete taste. I recommend it, it is delicious cold and warm, especially this season of natural, sweet tomatoes. I definitely recommend serving it with homemade croutons, or flavored toast.
The only remark, I liked the idea that the tomatoes do not peel, but in the end I would peel them, this will make the soup even finer.
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In a saucepan, melt the butter together with the olive oil.
Add diced onions and chopped onion, cook for 2-3 minutes together.
Add the chopped bell pepper, cook for another 3-4 minutes, stirring periodically.
Then add the diced tomatoes.
I recommend before scalding them for a few seconds in boiling water and peeling them.
Let the vegetables cook / simmer over medium heat for 15-20 minutes, until well softened.
Blend the soup well.
It came out thicker to me, and I added more water until I reached the consistency we like.
Put it back on the fire, add the basil and let it simmer for another 5-10 minutes.
After this time, pass it a little more with the blender, it will be even finer.
Season with salt, add sugar (it is to take from the acidity of the tomatoes).
Prepare the homemade croutons and serve the soup. You can add 1 tablespoon of yogurt, or sweet cream, Fhiladelphia cream cheese to the plate.
Good appetite!
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