Wait until fall begins to make a rich, aromatic tomato soup. It is in September that you can buy the most ripe and juicy tomatoes - the basis of this dish. It is customary to serve such soups with croutons decorated with fresh herbs.
It is necessary
-
- Classic tomato soup with cream:
- 2 tablespoons unsalted butter
- 1 head of onion
- peeled and diced;
- 1 clove of garlic;
- 1 kg of juicy fleshy tomatoes;
- 2 cups chicken stock
- 1 teaspoon sugar
- 1 bay leaf;
- 1 cup 35% cream;
- salt and freshly ground black pepper to taste
- 1 tablespoon fresh chives, chopped.
- Jamie Oliver's Cream of Tomato Soup:
- 1 kg of tomatoes;
- 1 head of finely chopped onions;
- 1 clove of finely chopped garlic
- 1 large carrot
- diced;
- 1 tablespoon red wine vinegar
- 50 g olive oil;
- 1 liter of chicken or vegetable broth;
- 200 ml 22% cream;
- 2 yolks from chicken eggs;
- 1/2 cup fresh basil leaves, chopped.
Instructions
Step 1
Classic tomato soup with cream
Melt butter in a saucepan over medium heat. Fry the garlic until it has a characteristic smell and brown color, remove the clove from the oil. Add the onion with a pinch of salt. Saute the onions for 10-12 minutes, until they are soft and golden brown.
Step 2
Prepare the tomatoes. Wash them and cut them into quarters, cutting off the green top that attached them to the branch. If you see an unripe white-greenish core inside the tomatoes, cut it out.
Step 3
Place the tomatoes in a saucepan, add sugar, bay leaf and chicken stock. Simmer for 30 minutes.
Step 4
Remove from heat and remove bay leaf. Puree the soup with a blender. Return the puree soup to the pot and simmer for another 5-10 minutes. Add ¾ cream, season with salt and pepper and stir well. Turn off the fire.
Step 5
Whisk in the remaining cream. Serve the tomato soup in deep bowls, garnish with whipped cream and green onions. You can complement the dish with wheat bread croutons with spicy cheese.
Step 6
Tomato Cream Soup by Jamie Oliver
In a large heavy-bottomed saucepan, heat the olive oil, add the onions, carrots, garlic and basil and sauté over low heat for 20 minutes, stirring occasionally.
Step 7
Prepare a large pot of boiling water. Immerse the tomatoes in boiling water for 30 seconds, pour over the peel with cold water. Cut the tomatoes into slices and place in a saucepan with the vegetables. Add broth and cook over medium heat for about 20 minutes more.
Step 8
Whisk in the cream, egg yolks and wine vinegar.
Step 9
Puree the finished soup with a blender, season with salt and pepper and heat again. Turn off heat and stir in the egg and butter mixture. Stir, but in no case boil or reheat this soup - the eggs will curl in this case and you will lose the delicate silky texture of the dish. Serve garnished with fresh basil leaves.
