Tomato soup
4 servings
30 minutes
Tomato soup is a true gem of Spanish cuisine, combining the rich flavor of ripe tomatoes with delicate notes of sherry and a creamy texture. It hails from traditional Spanish recipes where the simplicity of ingredients meets depth of flavor. This soup can be served hot as a warming and nourishing dish or chilled for refreshing enjoyment on hot days. Clear chicken broth provides a flavorful base while potato starch gives it a pleasant thickness. The composition is completed with lightly whipped cream and fresh parsley, adding creamy softness and a hint of freshness. Ideal as a standalone dish, it pairs wonderfully with crispy crackers or soft cheese. This soup embodies harmony where each spoonful reveals a new facet of its rich taste.
1
Pour the broth into a large pot and heat it up. Mix the starch with two tablespoons of water in a cup, and when there are no lumps left, add the liquid to the broth. Cook, stirring, for 2 minutes.
- Chicken broth: 500 ml
- Potato starch: 1 tablespoon
2
Well stir the tomato juice and pour it into the broth, then mix in the sherry and salt to taste. Heat slowly, but do not let it boil.
- Tomato juice: 500 ml
- Dry sherry (fino): 2 tablespoons
- Salt: to taste
3
If you serve the soup hot, pour it into warmed plates. Add a tablespoon of lightly whipped cream and some finely chopped parsley to each.
- Cream: 4 tablespoons
- Parsley: 3 stems
4
If you serve the soup cold, use a little less starch. Let the soup cool and sit in the fridge. Garnish with cream and parsley before serving.
- Potato starch: 1 tablespoon
- Cream: 4 tablespoons
- Parsley: 3 stems
