Tomato soup
Description
Here is a recipe for a spicy tomato soup with eggplant chips. Use tomato purée made from fresh tomatoes or canned tomatoes in their own juice for the soup, and bake the chips in the oven. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
1. Wash the vegetables, peel the onion and garlic.
- 2
Step 2
2. Slice the eggplant into thin slices, arrange on a baking sheet, drizzle with oil, and season with salt and pepper to taste. Bake in the oven for 15 minutes at 200 degrees.
- 3
Step 3
3. Finely chop the garlic and onion. Blend the tomatoes to a smooth consistency using a blender.
- 4
Step 4
4. Sauté the onion and garlic in heated vegetable oil until golden brown.
- 5
Step 5
5. Pour in the tomato juice, add sugar and salt to taste, bring to a boil, and cook over low heat for 15 minutes.
- 6
Step 6
6. Pour the tomato soup into a saucepan, add the cream and chopped herbs, blend with an immersion blender, bring to a boil, cook for 1 minute. Remove from heat.
- 7
Step 7
7. Serve with baked eggplant slices.