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 ha…
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.
2
Dice the tomato and carrot into pieces and add them to the pot. Fry for a couple of minutes.
3
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.
4
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.
5
Let the soup simmer for 30 minutes uncovered.
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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.
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Add creme fraiche to the soup and use an immersion blender to run the soup completely smooth. Season with coarsely ground pepper.
8
Dice the plum tomatoes.
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Serve the soup topped with croutons, plum tomatoes and some grated Parmesan if you have any.
