Tomato Soup Recipe
A great classic; tomato soup. This pure and tomato paste-free soup, where you can taste real tomatoes in the summer months, turns into a legend when served with grated cheddar. Bon Appetit!
Ingredients:
For: 4 People
Prep: 30 Min
Cook: 20 Min
| Ingredients for Meal: | |||
| Tomato (Mature) | 5 Qty | ||
| Butter | 1 Tbsp | ||
| Flour (White) | 1 Rounded Tbsp | ||
| Water (Boiling) | 2 Cup | ||
| Meat Broth (Hot) | 3 Cup | ||
| Granulated Sugar | 1 Tsp (large) | ||
| Milk | 1 Half Cup | ||
| Fine Salt | 2 Tsp (large) | ||
| Ground White Pepper | 1 Tsp | ||
| Powdered Red Pepper | 1 Tsp | ||
| Ingredients for Service: | |||
| Kashar (Cheddar) (Planed) | 1 Cup | ||
Steps:
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Boil plenty of water in a deep saucepan to which you add 1 tablespoon of salt.
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Draw the bottom of the tomatoes in an x-shape with a knife and throw them into boiling water, wait for a few minutes and put them under cold water.
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Take the tomatoes whole in your palm and pass them on the thin side of the grater, being careful not to leave the skin.
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Put two tablespoons of oil in the soup pot first. Add the butter and melt it over low heat, being careful not to burn it.
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Add the flour to the melted butter and fry it, turning it constantly, until it turns pink.
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Add the grated tomatoes and continue frying with the tomatoes for five minutes. Add salt and sugar. At this stage, be careful not to burn the flour so that your soup does not discolor.
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Add the hot broth (or normal water, we recommend making it with plain water so that the tomato flavor is dominant) little by little into the mixture, stirring constantly.
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Finally, pass your soup, which has its consistency, through the blender and ensure that there is no lump. Season with white pepper and red chili powder.
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If you want a creamy taste, add milk and boil for a couple of minutes.
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At the serving stage, share a pinch of grated cheddar cheese over the bowls and serve hot. Enjoy your meal !
25 Min
