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Tomato Soup

Submitted by Yoav

Wash tomatos.

Cut tomatos to quarters. Remove the dry part (where the tomato connects to the vine), whatever it's called, if you prefer the tomatos without it.

Put tomato quarters in a cooking pot and filled with some water.

Bring water to boil and continue to cook tomatos for a few more minutes until they're quite soft.

Turn off heat. Crush tomatos with hand mixer until you get a smooth and homogeneous liquid.

Turn low heat on. Put fresh and dried herbs, garlic, wine and SOME of the salt and pepper in.

Continue cooking until the flavor of the herbs, spices and wine blends with the tomatos'.

When you're happy with the flavor add more salt and pepper if needed.

Adding a little bit of olive oil adds flavor, and also 'breaks' the acidity of the tomatos.


Tips:

Put enough water only not burn the tomatos. Most of the liquid should come from the tomatos.

Dried minced garlic, due to its concentrated flavor, works better in liquids (soups, sauces, etc.) than either fresh garlic or garlic powder. But one needs to cook it for some time in order for the flavor to come out.

Don't put all of the salt and pepper while the soup is still cooking. Since water evaporates duing cooking you may end up with too salty/hot soup. Give the 'final touch' of salt and pepper at the end of cooking.

Be creative, try variations on this soup. Try for example adding Broccoli or cauliflower.