Tomato Soup Puree
4 servings
60 minutes
Tomato cream soup is a true embodiment of Italian gastronomy, delicate and aromatic. Its history traces back to the traditions of Mediterranean cuisine, where tomatoes play a central role. The velvety texture, rich tomato flavor, light sweetness of milk, and hint of basil create harmony. This soup warms and comforts, making it perfect as a light starter or a base for more complex gastronomic compositions. It can be served with crispy baguette or a drizzle of olive oil to enhance the flavor. It is versatile—delicious even cold, refreshing on hot days.
1
Heat olive oil in a pot. Sauté finely chopped onion and garlic over medium heat until soft, about five minutes. Add tomato paste to the onion, sautéing for 30 seconds, then add tomatoes, basil, salt, and pepper.
- Olive oil: 2 tablespoons
- Onion: 1 head
- Garlic: 3 cloves
- Tomato paste: 1 tablespoon
- Tomatoes in their own juice: 400 g
- Basil: 1 bunch
- Salt: to taste
- Ground black pepper: to taste
2
Bring the mixture to a boil, reduce the heat to minimum, and cook for 15 minutes.
3
Puree the soup in a blender and pour it back into the pot.
4
In a small bowl, mix a tablespoon of milk with a pinch of baking soda to avoid lumps. Add the mixture to the soup in the pot, stir, then pour in the remaining milk. Stir the soup again and bring to a boil. Reduce the heat and simmer for 5 minutes.
- Milk: 400 ml
- Baking soda: pinch
5
Try the soup. If needed, add sugar, salt, and pepper. Serve hot.
- Sugar: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
