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Tomato Soup

Very easyto prepare light soup that goes with everything (pasta, rice, soup almonds, croutons).
It is not red, it is rather orange.
It brings my mom's kitchen back to me and is favourite to everyone that ever tasted it. Try it!



  • 1.

    Lightly melt the butter in a large pan. Add washed tomatoes cut into chunks. Simmer the tomatoes till very soft. Puree them well in blender or by using immersion blender and sieve back to the pan (to get rid of unblended seeds and skin remnanats). Add hot chicken stock and bring to boil. Season to taste with salt (or powdwered chicken stock).

  • 2.

    If you choose the instant version, add powdered chicken stock to the sieved tomatoes, stir well and start cooking. While cooking add boiling water. Check the flavor and if neccessary, add more chicken stock.


For vegiterians: for simmering the tomatoes, you may use 2 tbl spoons of canola oil instead of butterl.
You may add liquid cream or coconut milk.

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» Top Wine Matches For This Recipe

Andrew Graham

Pinot Noir, Chardonnay and Other Whites are the best wines to pair with Tomato Soup.


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