Tomato Soup From Fresh Tomatoes – a delicious recipe with tomatoes, onion, garlic, carrot, bayleaves, salt. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Wash and dry the tomatoes, then chop them roughly. Try to squeeze out excess water and seeds. Peel onion, garlic and carrot. Finely slice onion and garlic cloves and grate the carrot.
2
In a soup pot, heat olive oil, then add onions and lightly fry them until translucent. Add grated carrots and garlic, stir-fry for about a minute or two, until the carrots tenderize. Then, add in chopped tomatoes and a dash of balsamic vinegar, stir well and let it cook down for a few minutes, stirring regularly.
3
Add vegetable stock, bayleaves and season to taste with salt & pepper. Bring to a boil, then lower the heat and cook for about 15 minutes.
4
When the tomatoes are cooked, remove the pot from heat, then remove the bayleaves and blend into a smooth soup with a stick blender.
5
Roughly chop basil leaves and add to the soup for taste and garnish, add a teaspoon of sour cream and serve.
82
kcal
Calories
1
g
Fat
15
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1000 grams ripe tomatoes, 1 onion, 3 cloves of garlic, 1 small carrot, and more.
Yes, Tomato Soup From Fresh Tomatoes falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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