A quick tomato soup packed with fresh ingredients. Don't have an immersion blender and don't want any skins in your soup? Then it's best to peel the tomatoes first. If not? You can get started right away!
Prefer meatballs? Puree the soup first and heat the meatballs along with it for the last 5-10 minutes.
Ingredients
- olive oil
- 1 onion, chopped
- 2 cloves of garlic, finely chopped
- 1 cm ginger, finely chopped
- 1 carrot, diced
- 800g Roma tomatoes, cut into 8 pieces. (Remove any hard cores.)
- water
- 2 garden herb bouillon tablets
- 1.5 tsp dried thyme
- 1 small can of tomato puree
- Optional: Fresh whipped cream or cooking cream
Supplies
- Dutch Oven or saucepan (use half the recipe for the saucepan)
- Possibly a hand blender
Preparation method
- Heat the oil in the Dutch oven and fry the onion and garlic for 2-3 minutes.
- Add the ginger and carrot and fry for another 2-3 minutes.
- Add the tomatoes, tomato paste, thyme, and stock. Stir well.
- Fill the pan with water until the vegetables are just covered and bring gently to the boil.
- After 15 minutes, the soup is ready. For a smooth soup, puree it with an immersion blender.
- Divide the soup among the soup bowls and add a dash of freshly whipped cream.