Tomato and vegetable soup

Name: Tomato and vegetable soup
Ingredients: 4 kg ripe; meaty tomatoes; 1 medium carrot (100 g); 2 medium onions (300 g); 2 bell peppers (300 g); 1500 ml water; 1 teaspoon salt; 1/2 teaspoon ground pepper; 2 tablespoons oil; 15 g fresh parsley

Soups - Tomato and vegetable soup by Robertina C. - Recipia

Tomato and vegetable soup simmers with carrot, onion and bell peppers, while grated tomatoes give the broth fine, skin-free pulp. You can serve it hot or cold, with tender vegetables and fresh parsley on top. I choose ripe, meaty tomatoes, not firm ones, for their flesh. Prep: 30 minutes. Cook: 20 minutes. Total: 50 minutes. Serves: 10. About 113 kcal and 4 g protein per serving.

Ingredients

4 kg ripe
meaty tomatoes
1 medium carrot (100 g)
2 medium onions (300 g)
2 bell peppers (300 g)
1500 ml water
1 teaspoon salt
1/2 teaspoon ground pepper
2 tablespoons oil
15 g fresh parsley

Preparation

1. Wash the tomatoes and grate them until only the skins are left in your hand. Put the juice and pulp in a pot. 2. Wash and peel the carrot, then grate it. Finely chop the onion and bell peppers and add them to the pot along with the carrot. 3. Pour in 1500 ml water. The pot should be no more than three-quarters full. Cook over medium heat for 15-20 minutes, until the vegetables are cooked and tender. 4. Season with salt and pepper, then turn off the heat and add the oil. Let the soup cool or serve it hot, with parsley sprinkled on top.

Notes

Very juicy tomatoes can make the soup thinner; start with 1000 ml water and add some of the remaining 500 ml only if needed. For a thicker texture, choose meaty, ripe tomatoes, not firm and pale ones. I serve it with slices of toasted bread. Keep it in a sealed container in the fridge for up to 3 days; stir before serving, as the pulp can settle.