My mother-in-law knows cooking like no other. Her dinner dishes are the best in the world. Recently she treated me to delicious tomato soup and revealed the secret about the ingredients she adds to this soup.. One of them deserves special recognition.
The base is the broth, which gives the soup a deep, non-watery flavor. Another important addition are, of course, the tomatoes themselves. In summer we can use those collected in the garden, while in winter canned tomatoes or good quality tomato puree are perfect.
Spices also matter. Thanks to them, the tomato soup does not look bland. We are talking about salt, pepper and Italian spices, i.e. marjoram, thyme, basil, oregano.
My mother-in-law also enriches this soup with… clarified butter. This is what enhances its taste – it becomes more delicate, slightly sweet. In addition, it changes the consistency of tomato soup into a creamier one, thanks to the fat that harmoniously combines the broth, tomatoes and spices. It will therefore be a great substitute for cream.
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Ingredients:
- 1.5 l bouillon;
- 500 g of ripe tomatoes or 400 g of canned tomatoes;
- 3 carrots;
- 1 parsley root;
- a piece of celery;
- 1 onion;
- 1 clove of garlic;
- 2 teaspoons of clarified butter;
- 1/2 teaspoon of marjoram;
- 1/2 teaspoon of thyme;
- 1/2 teaspoon basil;
- 1/2 teaspoon oregano;
- salt and pepper to taste.
Preparation:
To make tomato soup, for starters I put peeled carrots, parsley, celery and onion into a pot with broth, cut into smaller pieces. and cook everything over low heat until the vegetables are soft, usually about 30 minutes.
After this time I add chopped tomatoes and continue cooking for 15 minutes – to the breakdown of these vegetables. Then I add pressed garlic and all spices to the broth.
Finally, I remove the soup from the heat and while it is still hot, I add clarified butter. You can blend it if you want to get a cream.
Clarified butter can be replaced with olive oil. Then the tomato soup will be even more delicate with a savory note. This fat will perfectly highlight the flavor of tomatoes and Italian spices.
It’s best to make tomato soup with roasted tomatoes. Thanks to them, it will have a more intense, sweeter taste with a deeper aroma.
I also recommend adding some lemon juice and sugar to the tomato soup. Then the acidity of the tomatoes will be balanced and their flavor will be enhanced.
