Tomato puree soup with herbs
4 servings
50 minutes
Tomato cream soup with herbs is the embodiment of Italian culinary simplicity and sophistication. It originates from the warm sunny regions of Italy, where ripe tomatoes, fresh herbs, and aromatic spices form the basis of local cuisine. This soup has a rich, velvety flavor with a slight acidity from the tomatoes enhanced by the tenderness of sautéed onions and garlic. Fresh herbs—rosemary, thyme, sage, and basil—add refinement and depth to the aroma. When served, it can be garnished with basil leaves and mini mozzarella or crispy croutons, making it even more appetizing. Perfect as a light first course or a cozy dinner on a cool day. This soup is a true harmony of flavors and traditions of Italian cuisine.
1
Pour boiling water over the tomatoes for 1 minute, peel the skin, cut them crosswise, and remove the seeds. Dice the flesh of the tomatoes.
- Tomatoes: 1.5 kg
2
Chop the onion finely, press the garlic. Sauté the onion and garlic in olive oil.
- Onion: 2 heads
- Garlic: 4 cloves
- Olive oil: to taste
3
Tie all the greens into one bunch.
- Green basil: 1 bunch
- Fresh rosemary: 1 bunch
- Fresh thyme: 1 bunch
- Fresh sage: 1 bunch
4
Put tomatoes, garlic, and onion in a pot, add a tied bunch of herbs, and cook over medium heat for 30 minutes.
- Tomatoes: 1.5 kg
- Garlic: 4 cloves
- Onion: 2 heads
- Green basil: 1 bunch
- Fresh rosemary: 1 bunch
- Fresh thyme: 1 bunch
- Fresh sage: 1 bunch
5
Take out a bunch of greens and blend the cooked vegetables into a puree.
6
Salt and pepper to taste, sprinkle with dried basil for flavor and aroma.
- Salt: to taste
- Fresh bell pepper: to taste
- Dried basil: to taste
7
Serve decorated with basil leaves. You can add a few mozzarella balls or croutons to each serving.
- Green basil: 1 bunch
- Mini mozzarella (bocconcini/ciliegine): to taste
