Fresh Tomato Soup
Rated 3.0 stars by 5 users
portions
4
preparation time
10 Minutes
cooking/baking time
60 Minutes
A tomato soup should be fresh, creamy, and full of flavor. In this recipe, we show you how to make a really good tomato soup from fresh tomatoes.
Ingredients
-
1 kg tomatoes
-
100 g tomato paste
- 100 ml water
-
50 ml olive oil
- 2 red onions
- 4 garlic cloves
- 2 thyme sprigs
- 2 rosemary sprigs
-
2 tbsp raw sugar
-
1 tbsp oregano
- 1 lemon
-
1 tsp sea salt
-
1 tsp pepper symphony
- optional: crème fraîche
preparation
We prepared the soup on a Kamado Joe Classic III ceramic grill. The grill is filled with McBrikett Marabu charcoal and heated to 180°C indirect heat using deflector stones. While the grill is slowly heating up, we start preparing the ingredients. The tomatoes are washed and quartered. The onions are peeled and also quartered. The lemon is washed and cut into thick slices. The garlic cloves are also peeled. A cast iron pan (here a Petromax fire pan fp30h) is coated with one tablespoon of olive oil, and the tomatoes, onions, garlic cloves, and lemon slices are added to the pan. Then the spices, herbs, salt, sugar, tomato paste, and remaining olive oil are added and everything is thoroughly mixed.
Once all ingredients for the tomato soup are well combined, the pan is placed in the indirect heat zone of the grill and the soup is cooked indirectly for 45 minutes. After 45 minutes, the herb sprigs and lemon slices are removed, and the remaining ingredients are transferred into a tall container and blended until smooth using a hand blender. The soup is then poured into a pot (here a Petromax Dutch oven ft4.5) and 100 ml of water is added and stirred in.
The soup is then returned to the grill for another 15 minutes to simmer further. Before serving, an optional spoon of crème fraîche or a bit of balsamic vinegar can be stirred in.
