Tomato soup

Name: Tomato soup - Iulia G.
Ingredients: 1 kg of very ripe tomatoes; 1 large carrot; 1 parsnip; 1 medium celery; 1 medium onion; 3 stalks of green celery.

Soups - Tomato soup by Iulia G. - Recipia

When tomatoes are very ripe and soft, this soup is one of the simplest ways to use them. They are blanched, peeled, and boiled separately from the vegetables, then everything is combined at the end. The vegetables shouldn't be cooked until they fall apart; in this recipe, they remain slightly more crunchy, allowing the soup to retain its fresh flavor. It can be served plain or with noodles, semolina dumplings, or croutons. Quick Info Total time: not specified exactly; it also depends on the time needed for cooling the tomatoes Preparation time: about 10-15 minutes for peeling and chopping the vegetables Cooking time: 3-4 minutes for blanching the tomatoes, about 20 minutes for the vegetables, and 5-7 minutes for the crushed tomatoes Servings: the number is not specified; it depends on the amount of water used and the portion served Difficulty: easy Recipe type: tomato soup, suitable for lunch or a light meal Ingredients 1 kg very ripe tomatoes 1 large carrot 1 parsnip 1 medium celery root 1 medium onion 3 stalks of celery Salt, to taste Optionally, instead of salt or along with it, homemade seasoning can be used, as mentioned in the original recipe. For serving, as preferred: Noodles boiled separately Semolina dumplings Croutons A little caramelized sugar, added to taste Preparation Steps 1. Blanching the tomatoes Place the tomatoes in a pot of boiling water and let them blanch for 3-4 minutes. There’s no need to boil them longer; the goal is just to make the skin easier to remove. Remove the tomatoes from the water and let them cool enough to be peeled. The cooling time is not specified, so just wait until you can handle them without burning yourself. 2. Preparing the vegetables Peel the carrot, parsnip, celery, and onion, then wash them. Cut the carrot, parsnip, and celery into larger pieces, and chop the onion finely. Put the vegetables in a pot along with the stalks of celery and add just a little water, enough to cover them. Let them cook for about 20 minutes. The vegetables should remain slightly more crunchy, not completely soft. If they are still very hard after this time, check the texture and let them cook a little longer, but without boiling them until they fall apart. 3. Preparing the tomatoes Once cooled, peel the tomatoes. Crush them with a blender or chop them finely with a knife, depending on the texture you prefer. Put the crushed tomatoes to boil and let them cook for 5-7 minutes. During this time, they will heat up well and create a uniform base for the soup. 4. Seasoning Adjust the soup with salt to taste. The original recipe used homemade seasoning, but regular salt can also be used. Turn off the heat and add the finely chopped herbs. The source mentions herbs without specifying exactly what kind, so use whatever you have on hand that is suitable for soup. 5. Serving The tomato soup is served with separately boiled noodles, semolina dumplings, or croutons. Boiling the noodles separately helps keep the soup clearer and allows everyone to add as much as they like to their bowl. For a slightly sweet taste, a little caramelized sugar can be added, if preferred. This is an optional addition and should only be used if the tomatoes are a bit sour or if you prefer that flavor. Why I make this recipe often It’s a simple soup, with few ingredients and easy-to-follow steps. Very ripe tomatoes are used whole, and their flavor remains the star. Additionally, the soup base can be served in different forms: with noodles, dumplings, or croutons. This makes it easy to adapt without changing the basic recipe. Another advantage is that the vegetable broth does not need to be cooked down to a very soft texture. In about 20 minutes, the vegetables are cooked but still retain some consistency. Tips The tomatoes need to be very ripe, as they crush more easily and give the soup a better flavor. If they are firm and slightly under-ripe, the soup may turn out less flavorful and more acidic. Do not add too much water to the vegetables. The recipe calls for just enough to cover them, so the flavor doesn’t get diluted unnecessarily. Let the tomatoes cool before peeling them. The blanching time is short, and the skin will come off more easily afterward. Salt should be added after the tomatoes have boiled for a few minutes. The flavor can change slightly during cooking, so it's easier to adjust the soup at the end. If you choose noodles, dumplings, or croutons, these should be served separately, not in the soup pot. This way, the garnish does not get overly soft if the soup is left for later. Substitutions Salt can be replaced or complemented with homemade seasoning, according to the original recipe. No specific amount is indicated, as it depends on taste and how much water goes into the dish. For serving, noodles, semolina dumplings, and croutons are alternatives to each other. Only one option is chosen, depending on preference. Variations The soup can be made smoother if the tomatoes are crushed with a blender or more rustic if chopped finely with a knife. Both options are part of the basic recipe. If the tomatoes are more acidic, a little caramelized sugar can be added when serving. There’s no need to use it every time; it depends on the taste of the tomatoes and the preferences of those eating. Herbs are added after the heat is turned off and should be finely chopped. Since the source does not specify a particular type, the quantity and variety are left to choice. Serving Ideas The soup can be served plain, immediately after seasoning. For a heartier meal, add separately boiled noodles to the bowl. Semolina dumplings are another option mentioned in the recipe. If you prefer something crunchy, use croutons. These should be added to the bowl, so they don’t get soggy before serving. Those who prefer a sweeter taste can add a little caramelized sugar. It’s better to add it per portion rather than directly to the entire pot, especially if the soup will be served in multiple servings. Frequently Asked Questions Why are the tomatoes blanched before boiling? Blanching for 3-4 minutes helps loosen the skin. Once the tomatoes cool, they are easier to peel and can be crushed or chopped for the soup. Can I use the tomatoes without peeling them? The recipe indicates peeling them after blanching. This step is useful for a smoother soup texture, without pieces of skin. If you want to follow the recipe exactly, don’t skip this step. How much water should be added to the vegetables? Very little water is used, just enough to cover the vegetable pieces. The exact amount is not specified, as it depends on the size of the pot and the volume of the vegetables. When is the herbs added? The finely chopped herbs are added after the heat is turned off. They are not boiled together with the tomatoes. Can I add the noodles directly to the soup? The recipe recommends that the noodles be boiled separately. They are then added to the bowl when serving, so the soup doesn’t thicken or the noodles don’t become too soft. Nutritional Values The values below are estimates and refer to the soup base made from tomatoes and vegetables, without noodles, dumplings, croutons, and caramelized sugar. The amount of water, the exact size of the vegetables, and the number of servings are not specified, so the values cannot be calculated accurately. For the entire quantity of vegetables: Calories: approximately 350-450 kcal Protein: approximately 10-14 g Carbohydrates: approximately 75-90 g Fats: approximately 2-4 g Fiber: approximately 20-25 g Per serving, the values depend on how many servings are obtained. Noodles, semolina dumplings, croutons, and caramelized sugar increase the caloric intake and the amount of carbohydrates. Salt or homemade seasoning can significantly increase the sodium content. Storage and Reheating Let the soup cool, then store it in the refrigerator in a covered container. It’s better to keep the noodles, dumplings, or croutons separately and add them only when serving, so they don’t absorb all the liquid and lose their texture. When reheating, heat only the necessary amount. The soup can be reheated on the stove until hot, stirring gently. If it has thickened or seems too concentrated after storage, it can be adjusted with a little water, but this may change the flavor and should be checked for salt again. For longer storage, the soup base can be frozen without the serving garnish. Noodles, dumplings, and croutons should be prepared separately after thawing. The most practical way is to freeze the soup in portions, so you only heat as much as you consume.

Tomato soup

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