Tomato soup, so simple, yet so delicious. With this recipe you can have your very own tomato soup, fresh, without any use of powders or half-fabricates. I promise you will never go back to your fast-food tomato soup after trying this one. 🙂
Serving size: 2 pers
Estimated preparation time: 30 mins
1 can of chopped tomatoes
1 tbs tomato puree
1 clove garlic
3 dl of vegetable stock
Preheat oven to 180 degrees C. Slice the tomatoes in half or quarters (depends on size) and sprinkle them with salt, pepper and olive oil. Bake them on a baking sheet in the oven for approx 30 minutes.
Bring water to boil in a small pan and cook the eggs for 12 minutes. Peel them and slice them in half.
Finecly chop shallots and garlic. Heat a pan with some olive oil and roast the shallots and garlic until they are starting to turn transperent. We want that rawness of the onion to go away, so use your senses! 🙂
Add a tablespoon of tomato puree to the onion and let the mix roast a few minutes. We do this to get rid of the “raw” and brutal taste of the puree.
Add the vegetable stock and let it boil for 20 minutes. Add a few leaves of basil to the soup and use a mixer or blender to smoothen. Salt and pepper to taste.
Serve the soup in bowls with egg and baked tomatoes.