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Die beste Tomatensuppe - leicht cremig, fruchtig und einfach zu machen

Fresh Tomato Soup

The best fresh tomato soup. Made with fresh vine-ripened tomatoes, it's fresh tasting, lightly creamy and simple to make. Naturally vegan and gluten-free. Serves 2 as a main.
Course Soup
Category Italian
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes
Servings 2
Calories 262 kcal
Autor Elle

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2-3 small yellow onion, chopped (150 g)
  • 1 large garlic clove, minced
  • 2 tablespoons tomato purée
  • 2 tablespoons balsamic vinegar (aceto balsamico)
  • 500 g vine-ripened tomatoes, roughly chopped (5 medium)
  • pinch of sugar (optional)
  • 1/2 teaspoon sea salt
  • 1 tablespoon arrowroot powder (or other starch)
  • 600 ml vegetable broth (or water)
  • 1 bay leaf
  • freshly ground pepper, to taste

To serve (optional):

  • Serve with fresh pesto, chopped chives, or micro greens.

Method

  1. In a medium saucepan (I use non-stick), heat the olive oil of medium heat. Add the onion and gently saute for 10 minutes, until soft and translucent. Add the garlic and cook for 2 minutes. Then add the tomato paste and balsamic vinegar. Stir for 1 minute, then add the tomatoes and season with salt (plus a pinch of sugar, if using). Cover and simmer for 10 minutes on medium heat then reduce heat to a light simmer, and cook for 50 more minutes (1 hour in total).
  2. Use an immersion blender to process the cooked tomatoes until smooth.
  3. In a small bowl, mix the starch with 1 tablespoon of water. Add to the saucepan, along with the bay leaf and vegetable broth (or water). Let simmer for 15 more minutes.
  4. Using a fine mesh strainer, strain the soup to remove the bay leaf any remaining seeds from tomatoes. Taste and season with more salt and some freshly ground pepper.
  5. Serve with the soup into bowls and enjoy!

Notes

I like to serve this soup with micro greens and a dollop of fresh basil pesto. A simple pesto can be made with a handful of basil leaves, some pine nuts, parmesan, olive oil, lemon juice and sea salt - blended with an immersion blender or using a mortar and pestle.

If you like, you could add a swirl of crème fraîche to this to make a cream of tomato soup, but I like the fresh flavour as it is.

If you find the tomatoes too acidic, adding sugar to the soup (1 teaspoon) helps balance this. Alternatively, add 1/2 teaspoon baking soda. This also mellows acidity. Otherwise, some cooks add a little butter to do the job. The fresh tomatoes I use are quite sweet, so I haven't found this necessary.