The Excellent Tomato Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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An always successful dish. A can of tomatoes, a mixer, and you're done! I use to employ this when I have people at home who get hungry late at night. You can use any kind of finely divided roots and herbs for the base of the soup. Just make sure you have a blender to make it smoothh. Ingredients:
1/2 onion |
2 garlic cloves |
1 stalk celery |
3 tablespoons olive oil |
1 (14 ounce) can tomatoes |
1 bay leaf |
3 tablespoons tomato paste |
thyme (optional) |
parsley (optional) |
basil (optional) |
1 quart water |
beef bouillon cubes or vegetable bouillon cube |
Directions:
1. As this is a sort of do-it-as-you-like dish, if you have them at home, fry some onion, celery and garlic in the oil.
2. Otherwise any kind of good roots.
3. Add the bay leaf, tomato paste and the herbs you have handy.
4. Dilute with the tomatoes, stock cubes and water and let simmer for 1/2 hour.
5. Blend smooth in a food processor and, if handy, with cream, olive oil or crème fraîche.
6. Add salt, black pepper and maybe some lemon.
7. As a garniture I recommend canned pesto, fresh green pepper, pasta or bread croutons.
8. For Vegetarian use the vegetable bouillon cube.
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