Homemade Tomato Soup
Equipment
- High Speed Blender
- Strainer
Ingredients
- 1 tbsp e.v olive oil
- 1-2 tbsp unsalted butter
- 6-7 medium juicy tomatoes like hothouse or 28 oz canned tomatoes
- 1 medium onion, sliced
- ¼ piece cooked red beet for color
- ½ medium carrot, diced
- 4-5 cloves garlic, peeled
- ½ tsp ground cumin
- ½ tsp ground coriander optional
- ½ tsp freshly cracked black pepper
- 2 medium bay leaf
- salt as needed
- ½ tsp sugar
- 2-3 cups broth or water
Garnish
- croutons
- cream, dairy or coconut
Instructions
- Warm olive oil + butter to a large pot. Once warm add bay leaf, garlic cloves, sliced onion..Saute until onions turn transparent.
- Add chopped tomatoes along with small pieces beetroot, carrot, cumin and coriander, salt to taste. Saute until the tomatoes start to breakdown. .
- Add around 1½-2 cups water or vegetable broth, salt, sugar and black pepper. Give a quick mix and bring it to a boil. Bring the pot to a simmer and cook covered for 10-12 minutes or until carrot, beet, onion and tomatoes have softened.
- Take the lid off and discard bay leaf. Cool the mixture and transfer it to a blender jar or use an hand held upright blender and blend it to a fine puree adding a little water as needed.
- Strain the soup through a sieve if you desire a silky creamy texture. Discard any rougher pieces and seeds. Add the soup back to the pot, dilute with water if too thick or to desired consistency. Heat it up gently. Serve with a dollop of cream and some cracked black pepper. Enjoy!
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