Creamy tomato soup, rich in flavor and antioxidants

Written in KITCHEN the


For 6 people

  • 1/2 kg of ripe tomatoes
  • 2 carrots
  • 1 onion
  • 400 ml of vegetable broth
  • 3 tbsp. Of olive oil
  • 1 tablespoon. Made with flour
  • 1 bay leaf
  • 1 clove of garlic
  • Optional toppings: smoked paprika, thyme

How to make tomato soup

Finely chop the garlic, onion and carrot and put them in the same saucepan in which you are going to prepare the entire recipe, with a drizzle of extra virgin olive oil and a pinch of salt and cook over low heat. Boil a pot with water to blanch the tomatoes, after making a cross with a knife at the base. It is immersed for 30 seconds and we pass them in a bowl with very cold water.

When the onion starts to sweat, add a tablespoon of flour and mix well. This will help thicken the soup. Peel and chop the tomatoes to add them to the saucepan. Mix well, add the vegetable broth and bay leaf.

Bring to a boil and reduce the heat to low. Leave to cook for 45 minutes. In the same saucepan, without turning off the heat, blend with a food processor. If not, take it to the blender. Finally, to make it become very red again, bring it back to the boil and let it cook for another two or three minutes.

What goes with: with croutons, with a drizzle of olive oil, with cheese.