Making tomato soup from scratch is usually a pretty narrow affair, but finding the ingredients that give the best flavor has taken me some time. This soup is actually not just a soup, it can be a pasta or pizza sauce as well. If you follow the weekly menu of which it is a part, you must set aside half of the soup for the next dinner.
Ingredients
- 1 tbsp olive oil
- 1 tsp dairy butter
- 1 clove garlic
- 1 x yellow onion
- 2 x tomato
- 1 x carrot
- 1 dl dry white wine
- 5 dl water
- 1 x vegetable bouillon
- 1 tsp chili flakes
- 1 handful fresh basil
- 1 tbsp soy sauce
- 1 x slice of bread
- 2 tbsp creme fraiche
- 6 x plum tomato
Method
- Heat olive oil and butter in a pan. Peel and chop the garlic and onion into small pieces. Add them to the pot and cook until soft.
- Dice the tomato and carrot into pieces and add them to the pot. Fry for a couple of minutes.
- Add dry white wine. You can replace white wine with beer if you like. I had some leftover champagne in the fridge which I used up.
- Add water, vegetable bouillon, chilli flakes, fresh basil and soy sauce. The chili flakes make the soup really spicy, so if you want a slightly milder soup, you can halve the amount of chili flakes.
- Let the soup simmer for 30 minutes uncovered.
- Croutons: Dice the bread and heat a frying pan with olive oil. Fry the bread until golden on all sides. Add a little salt and desired spices.
- Add creme fraiche to the soup and use an immersion blender to run the soup completely smooth. Season with coarsely ground pepper.
- Dice the plum tomatoes.
- Serve the soup topped with croutons, plum tomatoes and some grated Parmesan if you have any.
