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Ripe Tomato Soup

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Soups | European cuisine

⏳ Time

40 minutes

🥕 Ingredients

11

🍽️ Servings

6

Description

Ripe Tomato Soup

Ingredients

  • Carrot - 2 pieces
  • Celery salt - 2 pieces
  • Onion - 2 heads
  • Garlic - 2 cloves
  • Olive Oil - to taste
  • Bouillon cube - 2 pieces
  • Baku Tomatoes - 6 pieces
  • Fresh basil leaves - 1 bunch
  • Crushed Tomatoes in Their Own Juice - 28.2 oz
  • Salt - to taste
  • Ground Black Pepper - to taste

Step by Step guide

Step 1

Peel and chop the carrots coarsely, carefully remove the outer skin of the celery with a knife or vegetable peeler, and chop it coarsely as well. Peel and chop the onion coarsely. Peel and mince the garlic.

Step 2

Place a large pot over heat, warm the olive oil in it, and add the vegetables. Stir with a spatula and cook covered for about 10 minutes, until the vegetables start to brown.

Step 3

Dissolve the broth cubes in 1.8 liters of boiling water, stirring until fully dissolved. Pour the broth into the pot with the vegetables and add the tomatoes in their own juice along with the liquid. Also add the fresh whole tomatoes, removing tough stems if necessary (if you are lucky enough to buy young ripe tomatoes with soft stems, do not remove them at all). Stir the contents of the pot, bring to a boil, and simmer for about 10-15 minutes with the lid on.

Step 4

Tear the basil leaves from the stems. Use a blender to puree the soup, pour it into bowls, and sprinkle with chopped basil leaves.

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