Tomato soup

Name: Tomato soup
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 2 Carrots; 2 Stalks of celery (if tuber quantityX?\????H; 2 Onions; 2 Garlic cloves; 2 Potatoes (medium size); 1,5 l Vegetable broth; 1 can(s) peeled tomatoes (800mg); 1 (500ml) Tetrapack strained tomatoes; 500 g panicles, cocktail tomatoes; 2 Hands full of basil (fresh!); 1 Chilli pepper (seeded, skinned); 7-10 Tbsp Freshly ground sea salt, black pepper; 7-10 Tbsp Olive oil

AUTHOR
Andrew Gay

DIFFICULTY

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

2 Carrots
2 Stalks of celery (if tuber quantityX?\????H
2 Onions
2 Garlic cloves
2 Potatoes (medium size)
1,5 l Vegetable broth
1 can(s) peeled tomatoes (800mg)
1 (500ml) Tetrapack strained tomatoes
500 g panicles, cocktail tomatoes
2 Hands full of basil (fresh!)
1 Chilli pepper (seeded, skinned)
7-10 Tbsp Freshly ground sea salt, black pepper
7-10 Tbsp Olive oil

Directions

1
Mix carrots, celery, onions, garlic, diced potatoes with olive oil in a large pot at medium heat for 15 minutes. Season with salt and pepper. --> Goal: Ingredients (especially onions) soft, but still "al dente".
2
Add canned tomatoes and whole tomatoes, mix, increase heat. Add 1,5l hot vegetable stock, stir, bring to the boil. Let simmer for 10min. (Variation: let 3 slices of lean Seranoschingen simmer - delicious).
3
Remove the pot. Add basil leaves. Puree with a hand blender to the desired consistency. Season to taste, season if necessary. Fill up, spread with basil leaves and creamy nut.

Categories & Tags

Main Dishesvery easyinexpensive

Tomato soup

Ingredients

Directions

Categories & Tags

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