classic tomato soup
Ingredients:
10ml olive oil
1 medium onion, chopped
2 cloves garlic, minced
5 large, small tomatoes
250ml vegetable stock
Salt and black pepper to taste
Fresh basil leaves for decoration
Heat the olive oil in a pot, add the onions and stir-fry for 5 minutes.
Add the garlic and cook for another 30 seconds until fragrant.
Add tomatoes, vegetable stock, salt and black pepper.
Boil.
Reduce heat and let the olive oil boil for 15 minutes, stirring every 5 minutes.
Use a blender to puree the soup.
Garnish with fresh basil leaves and serve hot.
Tomato ice cream soup
Ingredients:
15 grams of butter
1 small, chopped onion
2 cloves garlic, minced
5 large, small tomatoes
250ml vegetable stock
125ml whole milk
Salt and black pepper to taste
Parsley or fresh basil for decoration
How to do:
Melt the butter in a pot over medium heat and add the chopped onion.
Saute until the ingredients are tender.
Add garlic and cook for a few seconds.
Add tomatoes, vegetable stock, salt and pepper and stir well.
Simmer for about 15 minutes and puree the soup.
Add whole milk and cook for another 2 minutes.
Garnish the dish with fresh parsley or basil and serve hot.
Spicy tomato soup
Ingredients:
15ml olive oil
1 medium onion, chopped
2 cloves garlic, minced
5 large, small tomatoes
250ml vegetable stock
5 grams of dried basil
5 grams of dried thyme
1.5 grams of crushed red chili
2.5 grams of black pepper
Salt to taste
Fresh cinnamon or coriander for decoration
How to do:
Heat the oil in a pot, add the onions and stir-fry for 5 minutes.
Add garlic and cook for 30 seconds.
Add tomatoes, broth, dried basil, thyme, red chili, black pepper and salt and stir well.
Bring to a boil, then reduce heat and simmer for 15 minutes.
Blend the soup until smooth.
Eat hot, decorate with fresh basil or coriander.
