Tomato soup - Homemade, quick and really good
Homemade tomato soup is never wrong. This soup made from scratch will outdo any bagged soup. Small tomatoes can of course also be used in the soup, and then you don't have to remove the stem. If you want to make the soup vegetarian, use vegetable broth. This soup is also delicious with homemade croutons.
Ingredients · Servings 4
- 1 onion
- 2 cloves garlic
- 1 - 2 tablespoons tomato paste
- 500 g tomatoes
- 1 can crushed tomatoes
- 5 dl chicken stock
- 2 teaspoons sugar
- 1 pinch dried chili
- salt
- ground pepper
- milk
- basil
- parmesan
- bread croutons
Method · 35 min
- Clean and chop the onion and garlic.
- Rinse the tomatoes. Cut the tomatoes in half, remove the stems and any hard cores. Roughly chop the tomatoes.
- Heat a splash of olive oil in a large saucepan. Sauté the onion and garlic over medium heat until the onion is translucent and soft - without changing color.
- Add tomato paste and stir well. Add chopped tomatoes, canned tomatoes, stock or broth, sugar, chili, a good pinch of salt and a little ground pepper. If you have some basil stems, you can add them too.
- Stir everything together well and bring to a boil. Let the soup simmer for 20-25 minutes, with the lid halfway on.
- If desired, you can quickly blend the soup with a hand blender, but make sure there are some chunks left. It should be a little "chunky". Adjust the taste with salt and pepper and a little sugar if necessary.
- Stir in a splash of milk, cream or crème fraîche if desired. Sprinkle generously with basil and grated Parmesan before serving.
- Finish with a few drops of olive oil and some extra ground black pepper.
- 500 g tomatoes, good, ripe plum or cluster tomatoes
- 5 dl chicken stock, or vegetable broth
- 1 pinch dried chili, crushed
