tomato soup

Creamy tomato soup

This soup is quick to prepare and very intense in flavour and aroma. It can be prepared from fresh tomatoes or from tomato juice-passata


  • 1 onion
  • 750g tomato juice passata/1kg tomatoes
  • 1 l water/broth
  • 1 carrot
  • 1/4 celery
  • 1 bay leaf
  • 1 Garlic clove
  • 1 tsp sugar salt, black pepper
  • 1 tbsp dried herbs (oregano, thyme, basil)


  • Fry 1 diced onion in oil until golden. Sprinkle with flour and stir.
  • Add tomatoes cut into smaller pieces or passata as well as water or broth. Then add the carrots and a piece of celery cut into small pieces to the soup.
  • In addition, add salt, black pepper, 1 bay leaf, a whole garlic clove, sugar and herbs. Let it cook for 15-20 minutes.
  • Remove the bay leaves from the soup and blend the soup with an immersion blender. If you’ve cooked the soup with whole tomatoes, it’s a good idea to strain this through a sieve as well.
  • Serve with toasted bread.

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