Tomato soup is a classic in my kitchen. I’ve tried several recipes. This one is from a French cookbook and is my favorite. I hope you like it too.
- 1 kg ripe tomatoes
- 1 big carrot (or 2 small ones)
- 1 celery stick
- 1 onion
- 1 clove of garlic
- 3 tablespoons olive oil
- 150 ml white wine
- 300 ml vegetable broth
- 1 bay leaf
- 1/2 tablespoon sugar
- 1/2 teaspoon chopped thyme
- salt and pepper
- Wash the tomatoes. With a knife carve a cross at the top and the bottom of the tomatoes and pour boiling hot water over the tomatoes. Leave for about 10 min. Peel the carrot, wash the the celery, cut both into little cubes. Peel the onion and the garlic. Also cut into little cubes. Strain the water from the tomatoes, peel them and cut into little cubes. Keep the spilling tomato juice. Throw away the stems.
- Heat up oil in a soup pot. Add onions and garlic and glaze on a medium heat. Add celery and carrot and let it simmer for another 3-4 min while constantly stirring. Salt and pepper. Add a little bit of wine and let it boil down. Repeat the procedure. Then add tomatoes with the juice , the rest of the wine and the broth. Add the bay leaf and let it simmer with lid on for about 45 min.
- Chop the thyme in the meantime.
- Mix sugar and thyme in the soup. Let it simmer for another 15 min without a lid. Spice with salt and pepper.
- Remove the bay leaf and puree with a stick blender.
- Serve the soup with a baguette.