Tomato soup with onions
4 servings
60 minutes
Tomato soup with onions is a cozy dish of European cuisine that combines the rich flavor of tomatoes with the light sweetness of caramelized onions. Historically, this soup originated as a simple peasant recipe accessible to everyone due to its simplicity and availability of ingredients. It has a velvety texture thanks to careful blending, and the addition of fresh basil gives it a subtle spicy aroma. Pumpkin seeds add a pleasant crunch, while parmesan and a spoonful of cream cheese deepen the flavor. This soup is perfect for cold evenings, warming and comforting, and can also serve as an excellent first course for dinner or a light lunch. Its presentation requires no elaborate garnishes—just fresh bread and good cheer.
1
Heat the oil in a saucepan over medium heat.
- Olive oil: 2 tablespoons
2
Add chopped onion, garlic, and celery.
- Onion: 1 head
- Garlic: 1 clove
- Celeriac: 1 piece
3
Cook for 5 minutes.
4
Pour in the broth, add tomatoes and chopped basil.
- Vegetable broth: 0.5 l
- Canned tomatoes: 2 jars
- Basil: 1 bunch
5
Bring to a boil, reduce heat, and simmer for another 10 minutes.
6
Salt, pepper, blend with a blender.
- Salt: to taste
- Ground black pepper: to taste
7
Add pumpkin seeds when serving.
- Pumpkin seeds (pepitas): to taste
8
Sprinkle with parmesan and add a spoon of cottage cheese.
- Grated Parmesan cheese: to taste
- Cream cheese (curd cheese spread): 1 tablespoon
