Hot Tomato Soup

6 servings

20 minutes

Hot tomato soup is a true embodiment of Spanish cuisine. Its rich flavor comes from the combination of ripe tomatoes, garlic, and onion, giving it a sweet-spicy note. The addition of eggplant makes the texture denser and velvety, while chicken broth adds tenderness to the dish. This soup is perfect for cool evenings when you want to warm up and enjoy the aromas of Mediterranean cuisine. Serving options allow for experimentation—mozzarella cheese adds a creamy touch, chicken fillet makes the dish heartier, and thyme enhances the spiciness of the tomatoes. Its history roots back to traditional recipes from southern Spain where tomatoes have always held a central place in cooking. This soup is not just food but comfort and warmth in every spoonful.

Energy value per serving

• Calories: 89.3
• Proteins: 2.7g
• Fats: 3.2g
• Carbohydrates: 13.4g

Ingredients

• Tomatoes: 800 g
• Onion: 2 pc
• Garlic: 1 head
• Eggplants: 200 g
• Butter: 20 g
• Chicken broth: 150 ml

Cooking steps

1. Clean and dice two medium onions. Sauté in butter.

   Required ingredients:

   • Onion: 2 pieces
   • Butter: 20 g

2. Chop the cloves of a whole garlic head and add to the onion.

   Required ingredients:

   • Garlic: 1 head

3. Chop the tomatoes. It's better if there are different varieties. Add to the onion and garlic. Simmer uncovered for five minutes over medium heat.

   Required ingredients:

   • Tomatoes: 800 g

4. Peel a small eggplant, chop it, and add it to the pot. It will add 'body' and density to the soup. Salt and sweeten it. Simmer for another five minutes.

   Required ingredients:

   • Eggplants: 200 g

5. Remove from heat. Blend.

6. Then pour chicken broth into the puree and bring to a boil.

   Required ingredients:

   • Chicken broth: 150 ml

7. It can be served with mozzarella, chicken fillet, or simply with a sprig of thyme.