Tomato soup

tomato soup

I invented this recipe after playing around with a few blog posts I found on tomato soups. I like that it’s neither too spicy nor too sweet, but both characteristics are very present in the taste. It’s easy and fast to prepare - a perfect soup for a winter evening. If you like wine, then a strong red is the perfect companion.

Ingredients

Serves four

  • A spoonful of olive oil
  • 1 garlic clove
  • 2 big carrots
  • 2 medium onions
  • 4-5 large red tomatoes
  • A spoonful of tomato paste
  • 1 liter of vegetable broth
  • A spoonful of Ras el hanout
  • 1 small chili pepper
  • Salt to taste
  • Oregano to serve
  • Estragon to serve
  • 1 cup crème fraîche

Tools

  • A knife
  • A chopping board
  • A big pot
  • A wooden spoon

Instructions

  • Finely chop the garlic and the onions
  • Chop the carrots into small cubes, and halve the tomatoes
  • Place the pot over medium heat, add the olive oil and the chili pepper
  • Once the oil is hot, add the garlic and the onions, followed by the carrots
  • After a few minutes, add the tomato paste and mix together until all the ingredients are coated with the paste
  • Add the tomatoes
  • Crush the tomatoes with a wooden spoon while they cook
  • Add the broth
  • As soon as the broth stats boiling, add the ras el hanout and salt to taste
  • Turn the heat down to a simmer
  • Cook until the soup reaches the density you like the most

Serving

  • Ladle the soup into a bowl
  • Sprinkle with the oregano and estragon to taste
  • Drop a tablespoon of crème fraîche into the centre

Enjoy it!

Notes

If you don’t have vegetable broth on hand, you can substitute it with a bouillon cube. The procedure is the same.

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