Tomato soup is a healthy food, low in calories, and perfect to enjoy on a cold or rainy day and a perfect companion for a cheese sandwich. This recipe is for a soup made from tomatoes that are roasted, then boiled and mashed into a puree.
Ingredients
- 1 kg of tomatoes
- 4 cloves garlic
- 1 red bell pepper
- 1 onion
- 3 sprigs of thyme
- 2 tablespoons olive oil
- 1 liter of chicken or vegetable gravy
- Salt and pepper for seasoning
Step
Part 1 of 4: Peeling Tomatoes
Step 1. Prepare a large pot of hot water to bring to a boil
Half fill a pot with hot water, then bring to a boil.
Step 2. Slice the tomatoes in an “x” shape
Use a knife to make an "x" shape on the tomato flesh. There is no need to slice too deep, as this is only done so that the tomatoes peel easily after boiling.
Step 3. Boil the tomatoes for a while
Boil tomatoes in boiling water for 30 seconds until they turn pale. Then remove and cool before cutting.
- Don't boil the tomatoes too long. You boil tomatoes only so that the skin is easy to peel. Boiling for more than 30 seconds will make the tomatoes ripe (the juices start to leach into the water), and the tomato flavor will be lost.
- Be careful when removing the tomatoes from the boiling water. Use a soup spoon or tongs.
Step 4. Peel the tomatoes
When they are cool, you can easily peel the tomatoes by hand. Peel from where you sliced the tomato earlier.
Part 2 of 4: Grilling Vegetables
Step 1. Preheat the oven to 350 degrees
Step 2. Cut all the vegetables into fairly large sizes
Chop the peeled tomatoes, as well as the peppers and onions. You don't need to cut it too small because at the final stage all the ingredients will be pureed.
Step 3. Put the chopped vegetables in a bowl
Add the garlic and thyme to the vegetable mixture, then add two tablespoons of oil to it and mix well.
Step 4. Put the vegetables in the grill tray
Flatten so that each piece of vegetables touches the surface of the tray so that all vegetables cook evenly. Also lay the thyme evenly around the vegetables.
Step 5. Bake the vegetables for 30 minutes
Put the tray in the oven and let the vegetables cook. The tomatoes will release quite a bit of juice. Cook until the onions start to brown.
Part 3 of 4: Mixing Vegetables with Gravy
Step 1. Place the roasted vegetables in a large saucepan
Use a spatula to lift the vegetables off the tray. Don't forget to include the resulting juices.
Step 2. Add the gravy
Put a liter of vegetable or chicken gravy in a saucepan. If you want a thicker tomato soup, you can reduce the amount of gravy. If you want it thinner, increase the amount of gravy.
Step 3. Add seasonings and bring to a boil slowly
Heat the gravy and vegetables over medium heat, and simmer gently for 30 minutes. Don't forget to add salt and pepper to taste. Taste to see if you still need to add more salt or pepper.
Part 4 of 4: Final Steps
Step 1. Puree the soup until it becomes pure
Put enough soup in a blender and puree until it is pure. If your blender isn't big enough, do it a little at a time. Put the pureed soup in a separate saucepan and place it on a low heat to keep the soup hot.
- If you want chopped tomatoes in your soup, separate some of the soup so it doesn't mash, then combine the pureed soup with the unmashed.
- If you have a stick blender (which you use by holding it), you can grind the soup more easily because you don't have to move the soup from place to place.
Step 2. Serve your tomato soup
Pour the soup into the dinner bowl. If you want, add decorations according to taste.
