Tomato soup made from fresh tomatoes
Origin of the recipe
Tomato soup is prepared in a wide variety of countries, from India to Mexico, but the most famous version originated in fertile Italy. Classic tomato soup is a favorite of Italian peasants. It's made with the juiciest and most plump tomatoes, so no water is needed. Classic tomato soup is so quick and easy to prepare that it's almost impossible to mess up!
What do you need for cooking?
Ingredients
-
Tomatoes
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Onion
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Garlic
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Vegetable oil
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Flour
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Dry mashed potatoes
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Oregano
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Salt and pepper
Kitchen utensils
- Knife
- Board
- shoulder blade
- Blender
- Sieve
Step-by-step recipe
Step 1:
Roughly chop the tomatoes, blend them and strain through a sieve.
Step 2:
Do not chop the onion and garlic too finely.
Step 3:
Pour vegetable oil into a saucepan and fry the onion and garlic over medium heat until translucent.
Step 4:
Add oregano and stir.
Step 5:
Add flour and dry mashed potatoes, stir and cook for 1 minute.
Step 6:
Pour in the pureed tomatoes, stir, bring to a boil and cook over low heat for 10 minutes.
Step 7:
Blend the finished soup until smooth using an immersion blender.
Step 8:
Add salt, pepper and a little sugar to taste. Stir.
Step 9:
Serve with toasted white bread.
Cooking tips
Out of season, classic tomato soup is best prepared using tomatoes canned in their own juice.
It is better to choose a saucepan with a thick bottom, since the frying is done directly in it.
If you want to add an Italian flavor, you can add olives and olive oil to the soup when serving.
