Bright, thick, elegant tomato soup is found in many cuisines of the world. The most popular varieties are French soupe de Tomate and Italian Zuppa di Pomodoro. Both recipes have several regional versions, and among them there are those that are unthinkable without a sprig of spicy basil.
It is necessary
-
- French tomato soup with basil
- 1 tablespoon butter
- 1 large onion
- 6 tomatoes;
- 1 large potato tuber;
- 6 cups of water
- 1 bay leaf;
- 1 clove of garlic;
- 3-4 sprigs of basil;
- 1 teaspoon salt
- 1/2 cup long grain rice
- Italian tomato soup with basil and mint
- 6 large tomatoes;
- 2 tablespoons tomato paste
- 1 large potato tuber;
- 1 large onion
- 3 cloves of garlic;
- 3 tablespoons olive oil
- 1 red chilli
- 2 tablespoons chopped basil
- 1 tablespoon chopped mint
- 1 teaspoon sugar
- salt
- ground pepper;
- wheat croutons;
- 100 ml of whipped cream.
Instructions
Step 1
French tomato soup with basil
Melt the butter in a large saucepan over medium heat. Peel the onion, rinse and cut into half rings. Fry the onions in butter until soft and golden brown, this will take about 10 minutes. Remember to stir. Boil water. Scald the tomatoes with boiling water and peel them off. Cut into quarters. Add the tomatoes to the onions and simmer for another 7-10 minutes, stirring frequently. Peel the potato and also cut it into quarters. Pour 2 cups of water into a saucepan with tomatoes and onions. Add potatoes. Season with bay leaf, minced garlic and salt. Bring to a boil, then reduce heat and simmer, covered, about 20 minutes.
Step 2
Pour in the remaining water, bring to a boil again. Remove the bay leaf. Separate the leaves from the basil, chop it and put it in the soup. Turn off heat and puree vegetables in a food processor or hand blender. Boil rice until half cooked. Bring the soup to a boil and add the cereal. Cover the pot and simmer the soup over low heat for about 15 minutes, making sure the rice is tender. Serve the tomato soup hot, garnished with a sprig of basil.
Step 3
Italian tomato soup with basil and mint
Boil water. Make an "X" cut on the tomatoes around the stalk. Dip the tomatoes one at a time into the water and peel them off. Cut the peeled tomatoes into quarters. Do this over a bowl to allow the vegetable juice to drain into it. Peel and dice the potatoes. Cut off the top of the pepper with a stalk, remove the seeds and cut it into strips. Peel the onion and cut into cubes. Cut the garlic in half and crush with the flat side of a wide knife.
Step 4
Heat the olive oil in a deep saucepan. Sauté the onion, garlic and chili for 30 seconds. Add the tomatoes, the tomato juice from the bowl, and the tomato paste. Add potatoes. Pour in about 1 liter of water. The amount of water depends on how juicy your tomatoes and thick tomato paste are. Cook for 30-40 minutes over medium heat until the potatoes are tender. Add chopped mint and basil. Remove soup from heat and puree with a blender or run through a food processor. Strain the soup through a fine sieve if desired. Serve garnished with a spoonful of whipped cream, a handful of wheat croutons, mint and basil leaves.
