Soup has been around since prehistoric times. If you let water boil in a pan and add various ingredients to it, the taste of the ingredients will mix with the water and you actually have soup.
Most of the older people among us can still remember the hard work of soup making. Working several hours to draw the tastiest boulion to make soup. With the stress and the haste of today, time is often no longer made. Soup comes from a package nowadays. Yet most will find a fresh plate of soup much tastier. With this recipe for a hearty tomato soup you are well-filled for a hard day’s work.
Ingredients
- 2 carrots, stalks of celery, medium unions and cloves of garlic.
- Olive oil.
- 2 cubes of chicken or vegetable broth.
- 6 large ripe tomatoes.
- A bunch of basil.
- Sea salt and black pepper from the mill.
Preperation
Place a large pan over medium heat and add 2 tbsp. olive oil. Then put all chopped and sliced vegetables in the pan and stir them together. Place the lid diagonally on the pan and leave on the fire for 10 minutes, until the roots are soft, but still have shape, and the onions are golden brown. Dissolve the bouillon cubes while stirring in 1.8 liters of boiling water and pour the moisture in the pan with the vegetables, together with the fresh tomatoes including the green stalks that with some tomatoes still on (which give a delicious taste). Stir and bring the soup to a boil. At last put the heat a little lower and let the soup with the lid on the pan gently simmer for 10 minutes In the meantime, pick the basil leaves from the stalks.
Remove the pan from the heat. Season the soup with salt and pepper and add the basil leaves (first remove the stalks of tomatoes). Puree the soup with a hand blender or in a food processor. Taste and season before serving.
Tip! Serve the soup with a dot crème fraîche and some basil leaves for garnishing.