Tomato Soup
This tomato soup is built from fresh tomatoes, onion and garlic, with no cream or flour needed to make it work. The tomatoes are simmered until soft and puréed smooth, so the body comes from the fruit itself. A teaspoon of sugar softens the acidity, and dried oregano adds an earthy note. Thin it with beef or chicken stock to the thickness you like, and stir in milk or add meatballs if you want a heavier bowl.
Instructions
Heat a thin layer of vegetable oil in a pot. Add the diced onion and minced garlic, and cook until the onion turns translucent and the garlic smells fragrant.
Add the bay leaves and diced tomatoes. Simmer for about 10 minutes, until the tomatoes are tender.
Take the pot off the heat and let the mixture cool. Fish out the bay leaves, then purée the tomato mixture until it is completely smooth.
Pour the purée back into the pot and thin it with a little stock. Season with salt, the sugar and the oregano, then simmer for 15 minutes.
When the soup has thickened to the texture you like, take it off the heat and serve it hot. If you prefer, a sprig of fresh rosemary can stand in for the bay leaves.
Make it personal.
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