Tomato soup

Tomato soup with crunchy croutons – A recipe full of flavor

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Number of servings: 4

The history of tomato soup spans many centuries, being a beloved dish worldwide due to its freshness and comforting taste. This tomato soup recipe focuses on using ripe tomatoes while combining them with aromatic vegetables, creating a rich and complex flavor. Let’s discover together how to prepare this delicious soup!

Ingredients:
- 1.5 kg very ripe tomatoes (choose soft tomatoes with a slightly cracked texture for an intense flavor)
- 1 medium onion
- 1 bunch of green garlic (or 3-4 cloves of regular garlic)
- 2 medium carrots
- 3 stalks of celery
- Fresh basil (to taste, but don’t hesitate to experiment)
- 30 g butter
- 1 tablespoon olive oil (to prevent the butter from burning)
- 200 ml cooking cream
- 1/2 teaspoon sugar (to balance the acidity of the tomatoes)
- Salt and pepper, to taste

For croutons:
- White bread (preferably day-old)
- A little olive oil
- About a tablespoon of dried oregano

For serving:
- 100 g parmesan, grated on a fine grater

Step 1: Prepare the vegetables
Start by finely chopping the onion, carrots, celery, and green garlic. Even cutting will ensure even cooking and a pleasant texture of the soup. If you don’t have green garlic, feel free to use regular garlic, but reduce the amount as it is stronger.

Step 2: Sauté the vegetables
Place a pot over medium heat and add the butter along with a tablespoon of olive oil. The oil will prevent the butter from burning, so you won’t have smoke in the kitchen. When the butter has melted, add the chopped vegetables and sauté for 5-7 minutes until they become translucent and release their aromas.

Step 3: Add the liquid
After the vegetables have sautéed, add a liter of stock (or hot water if you don’t have stock on hand). The stock is key to giving the soup a deep and complex flavor, so if you have the chance, use homemade stock. Let the soup boil until the vegetables are cooked.

Step 4: The tomatoes
When the vegetables are ready, add the diced tomatoes. They will slow down the boiling, so it’s important to add them last. Remember, the tomatoes should be well-ripened; if you can’t find fresh tomatoes, use canned Italian tomatoes, which are picked at maturity.

Step 5: Season
At this point, chop the fresh basil and add it to the pot along with the sugar, salt, and pepper. The sugar will help reduce the acidity of the tomatoes, providing a balanced taste. Let everything simmer for 10-15 minutes until the tomatoes are soft and the flavors meld.

Step 6: Incorporate the cream
In a separate bowl, place the cooking cream and add a ladle of hot soup, stirring constantly. This step is essential to prevent the cream from curdling. After you’ve added about 7-8 ladles of soup, remove the pot from the heat and add the cream mixture to the pot. Use a blender to turn the soup into a smooth and homogeneous cream.

Step 7: Prepare the croutons
Meanwhile, prepare the croutons. Cut the white bread into cubes and place them in a large bowl. Drizzle with a little olive oil, sprinkle with dried oregano, and a pinch of salt. Mix well to coat the bread cubes with the spices. Place them on a baking tray lined with parchment paper and put them in a preheated oven at 180 degrees Celsius. Bake until golden and crispy, about 10-15 minutes.

Step 8: Serving
Once the soup is ready, serve it hot, sprinkled with grated parmesan. Add the crunchy croutons on top for an extra texture. This tomato soup is perfect alongside a fresh salad or even with a grilled cheese sandwich.

Useful tips:
- If you prefer a spicier soup, add some chili flakes during cooking.
- For a vegan version, replace the cream with plant-based cream and the butter with olive oil.
- You can experiment with other herbs, like thyme or fresh oregano, to vary the flavor.

Nutritional benefits:
This tomato soup is not only delicious but also packed with nutrients. Tomatoes are rich in vitamin C and antioxidants, while the vegetables add fiber and essential vitamins. The cooking cream provides a source of healthy fats, but you can opt for lighter versions to reduce calories.

Estimated calories per serving: 250-300 kcal (varies depending on the amount of cream and parmesan used)

Frequently asked questions:
1. Can I use frozen tomatoes?
Yes, but make sure to thaw and drain them well before use to avoid a watery soup.

2. How can I store the soup?
The soup can be stored in airtight containers in the fridge for up to 3 days or can be frozen for later use.

3. What type of olive oil should I use?
Choose extra virgin olive oil for optimal flavor.

Now you are ready to prepare this delicious and comforting tomato soup! Experiment with the ingredients and add your own twists to make this recipe unique. Enjoy your meal!

 Ingredients: 1.5 kg of ripe tomatoes 1 medium onion 1 bunch of green garlic 2 carrots 3 stalks of celery fresh basil to taste 30 g of butter 1 tablespoon of olive oil 200 ml of cooking cream 1/2 teaspoon of sugar salt and pepper to taste For croutons: white bread a little olive oil about 1 heaping tablespoon of dried oregano For serving: 100 g of parmesan

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