PREP TIME
10 mins
COOK TIME
10 mins
COURSE
Savory Recipes ,
Soup Recipes ,
Vegetarian Recipes ,
Vegan Recipes ,
CUISINE
European Food Recipes
SERVINGS
1 People
CALORIES
not defined
-
1.2
Litre
hot vegetable stock
-
1
kg
ripe tomatoes, washed and cut into quarters, hard cores removed
-
2
tsp
tomato purée
-
1
medium onion, peeled and chopped into small pieces
-
1
celery stick, roughly chopped
-
1
small carrot peeled and chopped into small pieces
-
2
Tbsp
olive oil
-
2
bay leaves
-
A good pinch of sugar
- Place the oil in a large saucepan and heat over low heat.
- When the oil is heated, stir in the onion, celery, and carrots and mix with a wooden spoon until soft and faintly colored, which could take up to 10 minutes.
- Add 2 tsps. of tomato purée and stir until the vegetables turn to red.
- Add the tomatoes, a good pinch of sugar and some ground black pepper to the pan.
- Tear each bay leaf into small pieces with your hand and add to the mixture.
- Stir and mix everything together, then cover for 10 minutes, still over low heat, until tomatoes shrink down and their juices flow. Give the saucepan a shake every now and then to keep things mixed.
- Stir in the stock slowly while stirring at the same time to mix it with the vegetables.
- Turn the heat to high and bring to a boil, then cover the saucepan, lower the heat and let it simmer for 25 minutes while stirring occasionally.
- Remove saucepan from heat, uncover and let stand for a minute, then pick up the bay leaves and throw them away.
- Add the soup in a blender until it is 3/4 full and blend thoroughly. Repeat with the remaining soup in the saucepan.
- Pour the puréed soup in the saucepan once more and reheat.
- Add salt, pepper, and sugar if needed.
- If the color is not deep enough, add another tsp or so of the tomato purée and stir to dissolve.
- Serve into your soup bowls.
KEYWORD
not defined