Easy Creamy Tomato soup-purée

I had tomatoes in the fridge that gone soft (but not bad yet) and no one wanted to eat them. If that happens to you too, don’t toss them out yet - they are still good for your tomato soup! This soup is a great appetizer or a light afternoon snack. Serve with toasts, croutons or just by itself.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Use deeper frying pen to sauté the tomatoes. Start by frying onions on med heat, mixing.

Step 2

When onions turn golden, add garlic and mix it.

Step 3

Add red pepper, mix it.

Step 4

Add chopped tomatoes now, stir it and close the lot to simmer on low for 10 min or so, occasionally stirring the mixture.

Step 5

Add tomato sauce from the can into the mixture. Add dry herbs, salt & pepper to taste (be aware of how salty your broth is to make sure you don’t over for the salt). Mix is all, cover with the lid and simmer on low for another 10 min or so, stirring occasionally.

Step 6

Transfer the mixture into your soup pot, add the broth and stir it. Let is simmer with open lid for another 10-20 min on low. Time depends on how watery your soup is at this point. You should see some thickness after 10 min as excess water evaporates.

Step 7

Once the soup is ready, take it off the heat, purée it with a blender (I prefer the one you hold and blend inside the pot).

Step 8

When the soup is smooth, add heavy cream and blend for a few seconds more just to mix it through. The soup is ready - enjoy!