Tomato puree soup
6 servings
30 minutes
Tomato puree soup is a gem of Turkish cuisine infused with Mediterranean aromas. Its history roots in traditions of simple yet rich flavors, where tomatoes play the lead role. The soup's delicate texture is achieved by carefully pureeing the tomatoes, while cream adds smoothness and lightness. Basil imparts fresh herbal notes, complementing the sweetness of carrots and the mild sharpness of garlic. This soup not only warms but is also perfect for a light lunch or cozy dinner. Served hot, garnished with basil leaves and crispy crackers that enhance its rich flavor. A wonderful choice for lovers of aromatic and harmonious cuisine.
1
Take the tomatoes out of the jar and pour the juice they were canned in directly into the pot.
- Tomatoes in their own juice: 3 jars
- Tomatoes in their own juice: 3 jars
2
Chop the carrot and onion into small pieces, thin slices like spaghetti, about 1-2 cm in width and length.
- Carrot: 1 piece
- Onion: 1 head
3
Sauté carrots and onions in olive oil until golden brown.
- Carrot: 1 piece
- Onion: 1 head
- Olive oil: to taste
4
Put the tomato juice on low heat.
- Tomatoes in their own juice: 3 jars
5
Blend the tomatoes in a blender until smooth, with no chunks.
- Tomatoes in their own juice: 3 jars
6
When the tomato juice boils, add the puree from the blender, carrot, and onion. Cook for about 5 minutes.
- Tomatoes in their own juice: 3 jars
- Carrot: 1 piece
- Onion: 1 head
7
Add cream, stir and bring to a boil. Before serving, garnish with basil. You can add salted crackers.
- Cream 30% fat: 200 g
- Basil: 1 bunch
- Ground black pepper: to taste
- Salt: to taste
