What to do with your tomato harvest? How about a creamy, sweet and sour soup that will not only warm you up during the colder days between summer and autumn, but also works as a great starter or an easy lighter dinner.🍅
Nutrition (1 serving)
- 157 kcal
- 19 g carbohydrates
- 7 g fats
- 3 g protein
Per 4 portions
- 1 kg tomatoes
- 1 onion
- 2 cloves garlic
- 2 tbsp olive oil
- 1 carrot
- 1 celery stalk
- 1 l vegetable broth
- 1 tbsp tomato puree
- 1 tsp cane sugar
- salt
- pepper
- 1 tsp basil
- 1 tsp oregano
Instructions
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Wash your tomatoes and cut a cross at the bottom. Once ready, put them in boiling water for 30 seconds and then quickly transfer to a bowl with water and ice to cool them down rapidly. Now you can easily peel them.
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Dice the skinless tomatoes (depending on the size of your tomatoes, we used big pieces).
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In a hot olive oil, cook the diced onion with carrot and celery, then add minced garlic and cook for 2 minutes or until the garlic is fragrant.
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Add the diced tomatoes, tomato puree, broth, sugar, dried oregano and basil. Bring to a boil and turn the heat down, and leave the soup to simmer for 20 to 25 minutes.
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Take it off the heat and blend it until smooth and creamy.
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Serve it with fresh basil, sour cream and toasted sourdough bread (optional). Enjoy!
