Tomato Soup by Annie Bell
6 servings
60 minutes
Annie Bell's tomato soup is a delicate blend of ripe tomatoes, butter, and aromatic onions, creating a velvety texture and rich, intense flavor. This recipe evokes the coziness of home and the traditions of European cuisine. Tomatoes simmering in the pot reveal their natural sweetness, while the addition of cream and a pinch of sugar gives the soup softness and harmony. Cayenne pepper adds a light spicy note, balancing creamy tenderness with a savory touch. This soup pairs perfectly with crispy baguette or cheese croutons. It can be served as a light lunch, warming dinner, or elegant first course for a festive table. The simplicity of preparation makes it an excellent choice for culinary experiments and enjoying the taste of natural ingredients.
1
Melt the butter in a large pot over very low heat and sauté the chopped onion for 10 minutes, stirring until it browns slightly. A couple of minutes before it's done, add the finely chopped garlic to the pot.
- Butter: 50 g
- Onion: 2 heads
- Garlic: 4 cloves
2
Add the tomatoes cut into quarters, quickly mix with the onion; cover with a lid and simmer, stirring once, for 20-25 minutes. The tomatoes should become soft and release juice.
- Tomatoes: 1.5 kg
3
Blend all the contents of the pot until pureed and strain through a sieve. Return the puree to the pot, add cream, powdered sugar, and a pinch of salt.
- Cream: 150 ml
- Powdered sugar: 0.8 teaspoon
- Sea salt: to taste
4
Keep the soup on low heat for 15 minutes, then season to taste with cayenne pepper and serve.
- Cayenne pepper: to taste