Tomato Soup Recipe by Annie Bell
Soups • European
Description
If this soup seems boring to you, try adding a spoonful of fresh pesto, toasted bread with olive oil and parsley, or grated Parmesan.
Ingredients
- Butter 0 oz
- Onion 2 heads
- Garlic 4 cloves
- Tomatoes 5 lbs
- Cream 5 fl oz
- Ocean salt to taste
- Cayenne Pepper to taste
- Powdered Sugar ¾ teaspoon
Step-by-Step Guide
Step 1
Melt the butter in a large pot over very low heat and sauté the chopped onion for 10 minutes, stirring until it is slightly golden. A couple of minutes before it's done, add the finely chopped garlic to the pot.
Step 2
Add the tomatoes, cut into quarters, quickly mix with the onion; cover with a lid and simmer, stirring once, for 20–25 minutes. The tomatoes should become soft and release their juice.
Step 3
Blend all the contents of the pot in a blender until smooth and strain through a sieve. Return the puree to the pot, add the cream, powdered sugar, and a pinch of salt.
Step 4
Keep the soup on low heat for 15 minutes, then season to taste with cayenne pepper and serve.
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