Tomato puree soup
Description
Hearty and aromatic soup. This light tomato soup becomes incredibly fragrant thanks to the abundance of vegetables in it. Carrots, onions, sweet peppers, and tomatoes—all come together with oregano, paprika, and bay leaf to create a rich, intense flavor and aroma. The addition of cream makes the soup wonderfully creamy. Serve hot.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Peel the carrots and onion, and remove the seeds from the sweet pepper. Rinse all the vegetables.
- 2
Step 2
Cut the onion into half-rings, slice the carrot into rounds, and cut the bell pepper into small strips.
- 3
Step 3
To prepare the soup, choose a small heavy-bottomed saucepan. First, add a piece of butter and melt it over low heat. Then add the carrots, onion, and bell pepper to the saucepan and sauté for 3-4 minutes.
- 4
Step 4
Peel the tomatoes. To do this, pour boiling water over them for several minutes. Then make a cross-shaped incision on top and remove the skin. After this procedure, the skin will come off very easily.
- 5
Step 5
Then cut the tomatoes into small pieces and add them to the soup.
- 6
Step 6
Also add bay leaf, oregano, and paprika to the pot, and season with salt to taste. Pour in the broth, bring to a boil, then simmer over low heat for 20 minutes.
- 7
Step 7
When all the vegetables are ready, remove the soup from the heat and take out the bay leaf.
- 8
Step 8
Purée the soup using an immersion blender.
- 9
Step 9
Then add the cream to the soup, bring to a boil, and remove from heat.
- 10
Step 10
The tomato puree soup is ready. Serve hot, garnished with fresh herbs.