Creamy tomato soup

Creamy Tomato Soup – A Summer Bite Full of Freshness

Creamy tomato soup is an iconic dish that brings joy and warmth to every home, especially when tomatoes are in full season. This recipe is not only simple and quick, but it is also extremely nutritious, tasting delicious both hot and cold. Whether you serve it as an appetizer or as a light main course, this soup is sure to become a favorite on your summer menu.

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Servings: 4-6

Ingredients:
- 1.5 kg ripe tomatoes (preferably from the garden)
- 1 large carrot
- ½ celery root
- 1 onion
- 1 bell pepper (red, yellow, or green, as preferred)
- A handful of pre-cooked rice (about 100 g)
- A bunch of fresh parsley
- Salt and pepper to taste
- Dried basil (optional)
- Dried oregano (optional)

Preparation:

1. Preparing the tomatoes: If you have fresh tomatoes, start by peeling them. This can be done easily by blanching them in hot water for 5 minutes or by choosing well-ripened tomatoes whose skins come off easily. This step ensures a smooth texture for the soup.

2. Chopping the vegetables: While the tomatoes cool, peel and chop the carrot, celery, onion, and bell pepper into small cubes. These vegetables will add flavor and depth to the soup.

3. Boiling the vegetables: In a large pot, add all the chopped vegetables and 1.5 liters of water. Place the pot over medium heat and let it boil for about 15-20 minutes, or until the vegetables become soft.

4. Blending the vegetables: Once the vegetables are softened, take an immersion blender and blend directly in the pot. This process will turn the vegetables into a fine and velvety cream. If you do not have an immersion blender, you can transfer the soup in batches to a regular blender, but be careful not to burn yourself with the hot steam.

5. Adding the rice: After the vegetables have been blended, add the pre-cooked rice to the soup. Let it boil for another 15 minutes, stirring occasionally to prevent the rice from sticking to the bottom of the pot.

6. Seasoning the soup: Finally, season the soup with salt, pepper, basil, and oregano. Taste and adjust the seasonings according to your preferences. The flavors will intensify as the soup cools slightly.

7. Serving: Take a portion of the creamy soup and pour it into bowls. You can garnish with chopped fresh parsley, sour cream, or grated cheese, depending on your preferences. This soup can be served both hot and cold, making it perfect for warm summer days.

Tips and variations:
- If the tomatoes are not very ripe or you do not have enough, you can add a cup of bottled tomato juice or broth for extra flavor.
- Instead of rice, you can use quinoa or even small pasta for a different texture.
- If you like a spicier taste, add some chopped chili pepper or chili flakes during cooking.

Nutritional benefits:
Creamy tomato soup is rich in vitamins, especially vitamin C from tomatoes, and antioxidants, thus contributing to strengthening the immune system. Additionally, the carrot and celery provide fiber and essential nutrients, making this soup both nourishing and easy to digest.

Frequently asked questions:
- Can I use canned tomatoes? Yes, it is an excellent option, but make sure to choose quality tomatoes without additives.
- How can I make the soup creamier? You can add a little sour cream or a tablespoon of butter at the end for a richer taste.
- Can the soup be frozen? Yes, the soup can be frozen, but we recommend leaving it without rice, as it can become mushy upon thawing.

This creamy tomato soup recipe is not only a wonderful choice for summer meals but also an excellent way to use fresh garden tomatoes. The flavors enhanced by spices and the velvety texture will make every spoonful a delight. So, enjoy this easy-to-make soup and every moment spent in the kitchen!