Tomato puree soup is prepared surprisingly quickly - 20 minutes, and a delicious lunch, or maybe dinner, is ready. The beauty of such a soup is that it can be supplemented with absolutely any ingredients, and each time the dish will acquire an unusual taste.
It is necessary
- - 300 g tomato,
- - 1 onion,
- - 20 g of vegetable oil,
- - salt to taste,
- - ground black pepper to taste,
- - greens to taste,
- - 1 leaf of basil.
Instructions
Step 1
Rinse fleshy tomatoes, transfer to a large bowl and cover with boiling water for five minutes. Then transfer to cold water, remove the skin.
Step 2
Peel the onion and cut into small cubes. Heat unscented vegetable or sunflower oil in a saucepan, saute the onion cubes for two minutes, stir occasionally.
Step 3
Cut the core from peeled tomatoes, cut the pulp into medium cubes. Place the tomatoes in a saucepan with the onion, simmer over medium heat until juiced. Season with salt and ground black pepper to taste, add hot water. Try it, if the tomatoes are sour, then add a little sugar. Reduce heat to low, simmer for ten minutes. You can add your favorite spices if desired.
Step 4
Remove the tomato mass from heat and pour it into a blender bowl, chop until smooth. Pour the finished soup (if necessary, warm it up) in portions, sprinkle with chopped herbs, add a little black pepper if desired, garnish with basil and serve along with croutons.
