20 Minute Quick Tomato Soup with Fresh Tomatoes
Tomorrow I’m going grocery shopping so there’s not a lot of options here. So I go through my fridge and pantry, collected whatever leftovers I found and collected them: 2 very very ripe tomatoes, half a red onion, half a yellow onion, an opened container of cream, a chunk of red bell pepper, fresh mint that had gone a little limp, an almost empty tube of tomato paste and a chunk of stale white bread.I decided to make it a quick recipe since it was only an hour before sunset and I wanted to make a good picture with the natural light outside. So I chopped all the ingredients up, threw them together and brought it all to a vigorous boil. Blend, season and plate up.
Ripe tomatoes, bread, bell pepper and cream: the perfect leftovers for this quick tomato soup! Ready in 20 minutes...
- 2 medium fresh tomatoes
- 1 medium onion
- 2 large garlic cloves
- a chunk of leftover white bread
- 1 medium red bell pepper
- 2 cups chicken or vegetable stock (600 ml)
- ½ cup cream (120 ml)
- a handful fresh mint
- 1 tbsp tomato paste
- 2 bay leaves
- 3 tbsp olive oil
Peel and chop the onion and the garlic cloves. Add them to a large pan together with the bay leaves and the olive oil.
Place this over medium-high heat until the oil is hot. Then chop up the fresh tomatoes and the bell pepper. Add it together with the tomato paste to the pan.
Stir again. Dice the bread up roughly and add it to the pan together with the stock. Season with a good dash of pepper.
Stir the soup well and bring it to a rolling boil. Cook the soup for 6 to 8 minutes. Keep it to a good boil. Then take the pan off the heat, remove the bay leaves and blend or mix the soup until very smooth.
- Stir in the cream.
- Also add the freshly chopped mint and blend again.
- Check the seasoning and add extra pepper or salt to taste if necessary. Scoop the hot soup into large bowls and serve piping hot.