Here’s a comforting homemade tomato soup that’s perfect for using up your ripe tomatoes at the end of the summer season!
Easy to make, you can add pasta or white beans for example, for a more substantial dinner.
- 800 g tomatoes ripe
- 2 potatoes medium size
- 1 large yellow onion
- 3 cloves of garlic
- 1 stalk of celery
- 500 ml vegetable stock
- 1 bay leaf
- 5/6 basil leaves
- Olive oil
- ½ tbsp sweet or smoked paprika powder optional
- Sour cream optional
- 200 g pasta optional – vermicelli or small pasta
- Coarsely chop the onion. Finely chop the garlic and celery stalk.
- Wash and coarsely dice the tomatoes.
- Peel the potatoes and cut them into medium-sized pieces.
- Fry the onion and celery in a little oil in a casserole dish that you will use to cook the soup, for 5 minutes on a medium heat, stirring occasionally.
- Then add the garlic. Fry for another 5 minutes on a low heat.
- Add the tomatoes and potatoes and cover with the stock. Add the bay leaf, a sprig of rosemary and a sprig of thyme (or sprinkle with a little dried thyme and rosemary).
- Simmer the soup over medium heat, stirring occasionally, for about 30 minutes.
- If you want to add pasta to your soup, cook it while the soup is simmering.
- After 30 minutes, check with the tip of a knife that the potatoes are melting. If they are, stop cooking, if not, continue for a few more minutes.
- Remove the bay leaf, thyme and rosemary. Using a hand blender, blend all the ingredients together until you have a smooth soup.
- Then add the salt, pepper, paprika and coarsely chopped basil leaves.
- Blend the soup again and taste. Adjust the seasoning if necessary.
- Add the pasta if you wish, and return to a low heat for 5 minutes to keep warm before serving.
- When serving the soup, add a tablespoon of sour cream in each plate.