When I still lived with my parents, we very often ate homemade tomato soup. I loved that! Every Saturday was soup day, and in addition to soup, my father often made mini pizzas simply from bread. I am going to make this one myself again I am now thinking about it! In fact, it is very easy to make from old bread. No waste.
Tomato soup with meatballs
Back to the soup, because even though I know that homemade tomato soup is much tastier, I still sometimes used to get a ready-made can from the supermarket. Before I was a vegetarian, I used to eat one of those cans of a well-known brand of meatballs, but when I stopped eating meat more than 6 years ago, the urge to make my own tomato soup got stronger anyway.
After that, when my ex also looked at me wide-eyed as I opened a can (without balls, of course) and asked me why on earth I was doing that, I thought: ok time for something else. There I went: making real homemade tomato soup for the first time in my life. My parents loved that I now also continue the tradition of making my own tomato soup, although I don’t do it by default on Saturdays.
No more canned soup
And yes, everyone is right. Homemade is much tastier! I know, I know. Now I never buy packets or cans. For convenience, I just make a lot and freeze it. Now the only thing in need is to get a big freezer 😊. By the way, this recipe pairs excellently with homemade Italian bread.
Curious about more soup?
Fresh homemade tomato soup
Ingredients
- 1 kilo tomatoes roma or plain, skinned
- 70 g tomato paste 1 can
- 1 liters vegetable broth
- 3 stalks of celery in thin rings
- 1 large onion chopped
- 1 clove of garlic pressed
- handful of basil leaves in strips
- 1 bay leaf
- Salt
- Pepper
Preparation
- Boil 1.5 liters of water and carve a cross in all the tomatoes. Place the tomatoes in a large bowl, then add the boiling water. Let stand for a while so that the skins loosen from the tomatoes.
- After about 10-15 minutes, peel the tomatoes. Then cut them into coarse pieces.
- Shred the onion, cut the celery into thin half rings and crush the garlic. Make the vegetable stock and cut the basil leaves into strips.
- Get a large soup pan (that holds at least 2 liters) and fry the onion so that it smells good. Then add the garlic and celery. Fry together for a while and after about 1-2 minutes add the tomato paste as well.
- Now that the vegetables are mixed, spoon in the skinned tomatoes. Mix well with the greens. Now pour in the vegetable stock and add the bay leaf. Bring to a boil.
- When it boils, add salt and pepper to taste. Then add the basil leaves. The bay leaf you take out now.
- Puree the mixture until it is completely liquid. Because it has whole tomatoes in it, the soup is a bit firmer. Would you like a smooth soup? Then still pass the pureed soup through a sieve. And then press everything well with a spoon so you don’t lose any moisture.
- Delicious with Italian bread!
Notes
Or tip from a fellow blogger: try this butternut soup with kohlrabi from MintGreenMind.
