Easy Tomato Puree Soup

An incredibly tasty first course in just minutes! Classic tomato puree soup can perhaps be called one of the simplest soups, not only in terms of the number of ingredients used, but also in the duration of its preparation. It is cheapest during the fresh tomato harvest season.
cook time: 20 min
Hazel Farrow
Easy Tomato Puree Soup

Nutrition Facts (per serving)

69
Calories
5g
Fat
5g
Carbs
1g
Protein

Ingredients (2 portions)

Basic:

Onion 1 pc
Tomatoes 300 g
Salt to taste
Ground black pepper to taste
Vegetable oil 20 ml
Greenery to taste
Basil 1 leaf

Recipe instructions

Step 1

Step 1
How to cook classic tomato puree soup from fresh tomatoes? Prepare the indicated products. It is better to use tomatoes that are fleshy rather than juicy, with dense pulp and thin skin. It is recommended to simmer the dish in cold-pressed olive oil. You can supplement the set of ingredients with carrots, celery, cilantro, etc.

Step 2

Step 2
Rinse the tomatoes in water, place in a deep bowl or bowl, pour boiling water over them and leave for 3-5 minutes, depending on the size of the fruit. After this, quickly transfer the tomatoes into ice water. Thanks to the difference in temperature, the skin of the tomatoes can be easily peeled.

Step 3

Step 3
While the tomatoes are in the water, peel the onion, rinse and cut into small cubes. Heat the olive oil in a cauldron or saucepan with a non-stick bottom, sauté the onion slices in it over low heat until translucent or golden brown, stirring occasionally. A separate article will help you choose the ideal container for soup, the link is at the end of the recipe.

Step 4

Step 4
Peel the tomatoes, cut out the cores and cut into small or medium cubes.

Step 5

Step 5
add the tomatoes to the sautéed onion slices. Simmer everything over medium heat until the tomato slices release their juice.

Step 6

Step 6
Salt and pepper to taste, add a little hot water. Be sure to taste the soup, and if the tomatoes are sour, level out the sourness with granulated sugar. Reduce heat to low and simmer the dish for about 10 minutes. If desired, you can add dried Provencal herbs, dried basil, oregano, etc.

Step 7

Step 7
Turn off the heat and pour the entire mixture into a blender container or into the bowl of a food processor. Puree the soup until smooth. If you first let the mass cool and then puree it, then after chopping the soup will need to be heated again to a boil.

Step 8

Step 8
Pour the hot soup into plates or bowls, sprinkle with chopped fresh herbs, ground black pepper, and garnish with lemon basil. You can serve the first course with crackers, croutons or garlic croutons. Bon appetit!

Additional rubrics

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