Fresh tomato soup is an ideal dish for hot summer days when we want to enjoy light and refreshing flavors. This simple yet delicious recipe combines the rich flavors of ripe tomatoes with those of fresh vegetables and herbs, offering a soup full of vitamins and taste. I invite you to discover step by step how to prepare a refined tomato soup, perfect to be served cold, with plenty of freshly chopped greens.
Preparation time: 30 minutes
Cooking time: 30 minutes
Total time: 1 hour
Number of servings: 6
Ingredients:
- 2.5 kg ripe tomatoes
- 1 l water
- 1-2 tablespoons sugar (to taste)
- 2-3 cloves garlic (optional)
- A few fresh basil leaves
- Fresh thyme
- 2 onions
- 1 root celery and leaves
- 2 bell peppers
- 2 carrots
- 1 parsnip (or parsley root)
- 100 g rice
- 1 bunch of lovage
- 1 bunch of parsley
Instructions:
1. Start by blanching the tomatoes: bring a liter of water to a boil. When the water is boiling, add the tomatoes and let them boil for 3-5 minutes. This process will make peeling them easier.
2. After the tomatoes have cooled slightly, peel them and cut them into pieces. You can use a food processor to chop them finely or a meat grinder, depending on your preference. If you desire an extra flavor, you can add some of the herbs at this point.
3. Grate the carrots to intensify the color of the soup. Chop the onion, bell pepper, and parsnip into large pieces, and dice the celery.
4. In a large pot, heat a little oil and add the grated carrot. Sauté for 2-3 minutes, then add the onion, bell pepper, and parsnip. Let the vegetables soften for 5-7 minutes.
5. Add the sautéed vegetables to the liter of water in which the tomatoes were boiled. Allow everything to simmer over medium heat, covered, for about 15 minutes.
6. Meanwhile, crush the garlic cloves with the basil leaves and thyme in a mortar. This combination will add an intense flavor to the soup.
7. Once the vegetables are half cooked, add the chopped tomatoes, rice, finely chopped greens, and the garlic mixture. Continue to simmer everything for 10-15 minutes, until the rice is cooked.
8. Finally, strain the soup to achieve a fine texture, then blend everything until it becomes a smooth cream. You can adjust the consistency with water if you prefer a thinner soup.
9. Add the remaining freshly chopped greens and let the soup simmer for a few more minutes to blend the flavors.
Tomato soup is served cold, with a spoonful of sour cream if you are not fasting, or plain for a vegan option. A garnish of crispy croutons can add a crunchy element, and a drizzle of extra virgin olive oil at the end intensifies the flavor.
Personal suggestion: for an extra flavor boost, you can experiment with different herbs, such as dill or celery leaves, and add a splash of balsamic vinegar for a delicious contrast.
This tomato soup is not only a perfect choice for hot days but also a healthy dish full of nutrients that will delight anyone who tastes it. Savor each spoonful and enjoy summer on your plate!
Preparation time: 30 minutes
Cooking time: 30 minutes
Total time: 1 hour
Number of servings: 6
Ingredients:
- 2.5 kg ripe tomatoes
- 1 l water
- 1-2 tablespoons sugar (to taste)
- 2-3 cloves garlic (optional)
- A few fresh basil leaves
- Fresh thyme
- 2 onions
- 1 root celery and leaves
- 2 bell peppers
- 2 carrots
- 1 parsnip (or parsley root)
- 100 g rice
- 1 bunch of lovage
- 1 bunch of parsley
Instructions:
1. Start by blanching the tomatoes: bring a liter of water to a boil. When the water is boiling, add the tomatoes and let them boil for 3-5 minutes. This process will make peeling them easier.
2. After the tomatoes have cooled slightly, peel them and cut them into pieces. You can use a food processor to chop them finely or a meat grinder, depending on your preference. If you desire an extra flavor, you can add some of the herbs at this point.
3. Grate the carrots to intensify the color of the soup. Chop the onion, bell pepper, and parsnip into large pieces, and dice the celery.
4. In a large pot, heat a little oil and add the grated carrot. Sauté for 2-3 minutes, then add the onion, bell pepper, and parsnip. Let the vegetables soften for 5-7 minutes.
5. Add the sautéed vegetables to the liter of water in which the tomatoes were boiled. Allow everything to simmer over medium heat, covered, for about 15 minutes.
6. Meanwhile, crush the garlic cloves with the basil leaves and thyme in a mortar. This combination will add an intense flavor to the soup.
7. Once the vegetables are half cooked, add the chopped tomatoes, rice, finely chopped greens, and the garlic mixture. Continue to simmer everything for 10-15 minutes, until the rice is cooked.
8. Finally, strain the soup to achieve a fine texture, then blend everything until it becomes a smooth cream. You can adjust the consistency with water if you prefer a thinner soup.
9. Add the remaining freshly chopped greens and let the soup simmer for a few more minutes to blend the flavors.
Tomato soup is served cold, with a spoonful of sour cream if you are not fasting, or plain for a vegan option. A garnish of crispy croutons can add a crunchy element, and a drizzle of extra virgin olive oil at the end intensifies the flavor.
Personal suggestion: for an extra flavor boost, you can experiment with different herbs, such as dill or celery leaves, and add a splash of balsamic vinegar for a delicious contrast.
This tomato soup is not only a perfect choice for hot days but also a healthy dish full of nutrients that will delight anyone who tastes it. Savor each spoonful and enjoy summer on your plate!