Ripe Tomato Soup
6 servings
40 minutes
Tomato soup is the embodiment of a sunny summer day in a bowl. Its history begins in European cuisine, where fresh seasonal ingredients play a key role. The rich flavor of ripe Baku tomatoes combined with aromatic basil gives the dish a Mediterranean lightness, while vegetables stewed in olive oil create a tender texture. This soup has the natural sweetness of tomatoes slightly balanced by the spiciness of garlic and celery. It warms on cool days and refreshes in summer, served both hot and chilled. An ideal choice for a light dinner or as a first course in an exquisite lunch, this soup pairs well with crusty bread and parmesan, revealing all its flavor nuances.
1
Peel and chop the carrot coarsely, carefully remove the outer skin of the celery with a knife or peeler and chop it coarsely as well. Peel and chop the onion coarsely. Peel and mince the garlic.
- Carrot: 2 pieces
- Celery: 2 pieces
- Onion: 2 heads
- Garlic: 2 cloves
2
Place a large pot on the fire, heat olive oil in it, and add the vegetables. Stir with a spatula and cook covered for about 10 minutes until the vegetables start to brown.
- Olive oil: to taste
3
Dissolve the broth cubes in 1.8 liters of boiling water, stirring until fully dissolved. Pour the broth into the vegetables and add the tomatoes in their juice along with the liquid. Also add fresh whole tomatoes, removing tough stems if necessary (if you are lucky and buy young ripe tomatoes with soft stems, do not remove them at all). Stir the contents of the pot, bring to a boil, and cook for 10-15 minutes with the lid on.
- Chicken bouillon cube: 2 pieces
- Baku tomatoes: 6 pieces
- Tomatoes in their own juice: 800 g
- Salt: to taste
- Ground black pepper: to taste
4
Tear the basil leaves from the stems. Use a blender to puree the soup, pour it into bowls, and sprinkle with chopped basil leaves.
- Green basil: 1 bunch