Tomato puree soup
Description
The soup is simple and quick to prepare. I came across this tomato soup puree recipe like this: once I bought a can of ready-made tomato soup puree (a semi-processed product) at the supermarket, tried it, and liked it. However, I could clearly tell it contained lots of artificial additives, colorings, and thickeners. What to do? Right—you should make tomato soup puree at home! :) I found the recipe quite quickly, tried cooking it, and it turned out excellent. Now, whenever good tomatoes appear at the market (I especially love Kherson tomatoes), I don't hesitate to spend money, buy them, and make tomato soup puree. The dish turns out fantastic—even my kids devour it with great pleasure, although I can't force them to eat fresh tomatoes. And that says a lot :) Well, enough talking—I'll now share and show you how.
Instructions
- 1
Step 1
Wash the tomatoes and cut them into wedges.
- 2
Step 2
Take a baking dish and arrange the tomatoes in overlapping layers. Drizzle olive oil on top. Add peeled and coarsely chopped garlic. Season with salt and pepper.
- 3
Step 3
Place in a preheated oven at 190 degrees and bake the tomatoes for approximately 30 minutes.
- 4
Step 4
In a soup pot, sauté finely chopped onion in olive oil. Once the onion is lightly browned (about 3–4 minutes over medium heat), add the roasted tomatoes and chicken broth to the pot. Bring to a boil, then reduce the heat and simmer the soup over low heat for about 10 minutes.
- 5
Step 5
It remains to add cream, sugar, and basil to the pot, then blend the contents with a blender until smooth, achieving a soup-puree consistency.
- 6
Step 6
The tomato puree soup is ready. I usually serve it with cheese croutons - it turns out very tasty.