Fresh and Creamy Tomato Soup

Fresh and Creamy Tomato Soup is one of the top comfort foods in Poland and the United States.

Not to mention how the Swedish are so fanatic to this Soppa, so I may run out of superlatives to describe how exquisitely delicious this soup.

It was so good that Andy Warhol made an art work out of Campbell’s Tomato soup cans in 1962.

The first noted tomato soup was made by Maria Parloa in 1872, and Joseph A. Campbell’s recipe for condensed tomato soup in 1897 further increased its popularity.

In Spain and Portugal it is served cold during the summer months, famously called Gazpacho which originates in the region of Andalucía in southern Spain. {Ref; Wikipedia}

And let’s not forget one of the best fact about Tomato

Photo by Nino Almendra
Photo by Nino Almendra
Fresh and Creamy Tomato Soup Photo by Nino Almendra
Fresh and Creamy Tomato Soup
Photo by Nino Almendra

 

Now on with the cooking…

Fresh and Creamy Tomato Soup

Prep. time: 15 minutes

Cooking time: 30 minutes

Difficulty: Easy

Makes; 4 Liters

Good for 12 crew

You will need;

For the Tomato Purée {1.5 ltrs.}:

1 kg. fresh tomatoes, remove stem and wash.

1 tsp. dry herbs{basil, oregano and parsley} I use my own mixture of #BOOP Mix.

1 tsp. of sea/rock salt and freshly ground black pepper. I use my own mixture of #Seasonin.

2 cup soup stock or water
For the Soup:

2 Tbsp. olive oil or vegetable cooking oil

1 med. (100grms.) onion, finely chopped

4 Tbsp. (60grms) unsalted butter

250 grms. fresh tomato, finely chopped

4 Tbsp. flour

1 Tbsp. sweet paprika powder

1 liter soup stock or water

1 cup (250ml) all purpose cream 30-35% fat

1/2 cup sherry or red wine

1 Tbsp. sugar

Season with sea/rock salt and freshly ground black pepper.

a bunch of freshly chopped parsley

2 cups croutons or sour cream for toppings.
Direction;

Prepare Tomato Purée, place fresh whole tomato in a sauce pan.

Add dry herbs, salt and ground pepper. Pour in the soup stock or water.

Bring to a boil in very high heat, cover and simmer on low heat for 15 minutes.

Remove from heat and take out lid to cool down. Liquify on blender for a minute. Keep aside.
While you are waiting for the Tomato Purée to cool down, prepare all required ingredients for the soup.

Heat up olive oil on a soup pot. Sweat the onions. Drop in the unsalted butter.

Add the fresh tomatoes, stir and cover for a couple of minutes or until tomatoes softened.

Add the flour and sweet paprika powder. Stir to make a thick paste. Pour in the soup stock or water,

stir to dissolve tomato soup paste. Add the Tomato Purée, stir to blend. Add the all-purpose cream.

Pour in the sherry or red wine. Season to taste with sugar, sea salt and freshly ground black pepper.

Garnish with freshly chopped parsley. Serve hot with sour cream or croutons for toppings.

Enjoy your meal !!! 😉

 

Here’s how I do it;

 

For the Tomato Purée {1.5 ltrs.}:

Prepare Tomato Purée, place fresh whole tomato in a sauce pan.
Prepare Tomato Purée, place fresh whole tomato in a sauce pan.
Add dry herbs, salt and ground pepper.
Add dry herbs, salt and ground pepper.
Pour in the soup stock or water.
Pour in the soup stock or water.
Bring to a boil in very high heat, cover and simmer on low heat for 15 minutes.
Bring to a boil in very high heat, cover and simmer on low heat for 15 minutes.
Remove from heat and take out lid to cool down.
Remove from heat and take out lid to cool down.

While you are waiting for the Tomato Purée to cool down,

prepare all required ingredients for the soup.

Liquify on blender for a minute.
Liquify on blender for a minute.
Keep aside.
Keep aside.

 


 

For the Soup:

Heat up olive oil on a soup pot.
Heat up olive oil on a soup pot.
Sweat the onions.
Sweat the onions.
Drop in the unsalted butter.
Drop in the unsalted butter.
Add the fresh tomatoes.
Add the fresh tomatoes.
Stir a bit...
Stir a bit…
...and cover for a couple of minutes or until tomatoes softened.
…and cover for a couple of minutes or until tomatoes softened.
Add the flour...
Add the flour…
... and sweet paprika powder.
… and sweet paprika powder.
Stir to make a thick paste.
Stir to make a thick paste.
Pour in the soup stock or water, stir to dissolve tomato soup paste.
Pour in the soup stock or water, stir to dissolve tomato soup paste.
Add the Tomato Purée, stir to blend.
Add the Tomato Purée, stir to blend.
Add the all-purpose cream.
Add the all-purpose cream.
Pour in the sherry or red wine.
Pour in the sherry or red wine.
Add sugar.
Add sugar.
Season to taste with sea salt...
Season to taste with sea salt…
... and freshly ground black pepper.
… and freshly ground black pepper.
Garnish with freshly chopped parsley and croutons.
Garnish with freshly chopped parsley and croutons.
Serve hot with sour cream or croutons for toppings. Photo by Nino Almendra
Serve hot with sour cream or croutons for toppings.
Photo by Nino Almendra

Enjoy your meal !!! 😉

 

Thanks alot for spending your precious time on my blog and hope this recipe

encourage you to try cooking some Fresh and Creamy Tomato Soup.

 

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