Tomato and Onion Soup Recipe

 Tomato and Onion Soup Recipe

Ingredients

(Serves 4):

1 kg ripe tomatoes (or 1 can peeled tomatoes, 400g)

2 large onions

2 cloves garlic

2 tablespoons olive oil

1 liter vegetable broth (or water)

1 teaspoon sugar (optional, to balance acidity)

Salt and pepper to taste

1 bay leaf (optional)

Fresh basil or parsley leaves for garnish (optional)

Instructions:

Preparing the ingredients: If using fresh tomatoes, make a cross-shaped cut in the base, blanch in boiling water for 30 seconds, remove the skin, and chop. Set aside.

Peel and thinly slice or dice the onions. Mince the garlic.

Sautéing:

In a large saucepan, heat the oil over medium heat.

Add the onion and sauté for 5-7 minutes, until softened and lightly golden. Add the garlic and sauté for another minute.

Cooking the tomatoes:

Add the chopped tomatoes (or peeled tomatoes) and the bay leaf, if using.

Season with salt, pepper, and sugar (if needed). Cook for 5 minutes, stirring occasionally.

Add the broth:

Pour the vegetable broth (or water) into the pan. Bring to a boil, reduce the heat, and simmer for 15-20 minutes, until the tomatoes are very soft.

Purifying:

Remove the bay leaf.

Use a blender or hand blender to blend the soup until creamy. If you prefer a more rustic soup, blend less.

Adjust and serve:

Taste and adjust salt and pepper, if needed.

Serve hot, garnished with basil or parsley, and a drizzle of olive oil, if desired.