Tomato soup
The smoothest tomato soup you can make at home. With the purest flavors too. How to make it? Start with a good base and use vegetable stock instead of the usual chicken broth. No cream? Nope. This is as rustic as it gets.
Servings 4 people
Ingredients
- 2 tablespoons olive oil not extra virgin
- 1 onion peeled and thinly sliced
- 4 cloves garlic peeled and chopped
- 1 sprig oregano stripped
- 1 can diced tomatoes 400 grams / 14 ounces
- 2 cups vegetable stock
- salt
- ¼ teaspoon pepper
- 1 pinch chili flakes
- ½ teaspoon sugar
Instructions
- Heat the oil in a pot.
- Spread the onion, garlic and oregano in the hot oil and saute, stirring often, until the onion slices and garlic are just starting to brown.
- Pour in the diced tomatoes and vegetable stock.
- Season with salt, pepper, half a teaspoon of sugar and chili flakes.
- Bring to the boil, cover, lower the heat and simmer for ten minutes.
- Take the pot off the stove, plunge in an immersion blender and process until the soup is smooth.
- Taste, adjust the seasonings, if needed, before serving.
