Go Back

Tomato soup

Ingredients

  • 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
  • Thyme
  • Rosemary
  • 5/6 basil leaves
  • Olive oil
  • Salt
  • Pepper
  • ½ tbsp sweet or smoked paprika powder optional
  • Sour cream optional
  • 200 g pasta optional - vermicelli or small pasta

Instructions

  • 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.

Notes

To add a touch of acidity to your soup, you could also add a little balsamic vinegar.
You can also replace the pasta with cooked white beans for example, and why not add some carrot and/or red bell pepper...