Delicious homemade tomato soup with sauteed colorful veggies

Homemade soups are often easier to make than instant soups and best of all you really know what is put in it.

Tomato based dishes in one the family’s favorites or maybe it is just mine;) This soup can take 15 minutes to make or a few hours, depending on how sweet you want the soup, that being said, the depth of the soups flavour also depends on what kind of tomatoes you use. As I always say that a recipe is a guide line for flavour, it is your choice of ingredients that decides the outcome. So next time you cook, think about the ingredients you use.

Yields: 4     Cooking time: 15 minutes      Prep time: 10-15 minutes

Ingredients
500 g flavourful tomatoes
1 chopped large onion or equal amount of shalots
3 cloves of chopped garlic
2 tbsp Olive oil
1 liter water
1 tomato paste
2 tbsp salt reduced Fond/concentrated stock
Handful of fresh basil
1 tsp paprika powder
1,5 dl cream
salt and pepper to taste
(Meatballs)

Garnish
1 cup of chopped green bellpepper
1 cup chopped/sliced carrots
1cup chopped/shredded red cabbage
Oliveoil
Salt and pepper

Start by prepping your ingredients by chopping the vegetables and keeping everything else ready.

In a pot, sauté onion and garlic in olive oil.

As soon as the onions are nice and shiny add the chopped tomatoes and cook until the tomatoes star to break down. Add the water, tomato paste, fond/concentrated stock, paprika powder and basil.

Bring this to a boil and use an immersion blender and blend everything to a smooth soup. Let the soup simmer for 10-15 minutes. The last five minutes, if you have some meatballs or ham add the amount you want in the soup.

Salt and pepper the soup to taste and if the soup isn’t sweet enough you can add a bit of sugar or let it simmer longer.

While the soup simmer, sauté the chopped bell peppers, carrots and cabbage, you want the veggies cooked, but still crunchy.

Plate your soup and garnish with te vegetables and some extra basil leaves.

Enjoy this with some nice bread.

 

Tomato soup with herbs and minced beef

We love tomato based dishes and tomato soup is consumed quite often. As a food blogger one needs to come up with different kinds, but not so strange so the children wont eat.
Nälje wanted lasagna today, but since it is soup Wednesday I made this soup instead.

1 finely chopped onion
400 g/1 lb minced beef
2 olive oil for frying
2 cans chopped boxed/canned tomatoes with herbs (or use the regular kind just add
1 teaspoon oregano and basil, 1-2 cloves garlic that you saute with the onion)
1 tbsp tomato puree
1 liter broth / water with bullion.
250 g of pasta(fusilli, macaroni, etc.)
Salt and pepper to taste.
1 teaspoon sugar,
1/2 cup creme fraiche/sour cream
fresh basil
Grated Parmesan cheese

Chop the onion and saute along with the minced beef with the oil in a sauce pan.

Chop the tomatoes in a blender until you get a smooth mixture and pour  to the pan with the onion and mince beef.

Add tomato pureé and broth and bring the soup to a boil.
Add the pasta when the soup is boiling and let it simmer until pasta is done.
Add salt and pepper as desired.
(If you have a lot of time to make this soup you can let it simmer without the pasta for an hour or so to bring out the natural sweetness of the tomatoes, then add the pasta)
Taste the soup to adjust the sweetness with a little sugar.

Lastly add the creme fraiche/sour cream and a handful of torn/chopped  fresh basil.Serve the soup with grated Parmesan, garnish with a few basil leaves and some nice bread.