Tomato soup is a traditional dish of southern cuisine. Thick, rich, seasoned with fragrant thyme and red pepper, it will decorate any lunch: after all, in the hot season, you can limit yourself to one first dish, if it is nourishing. The ingredients of the soup need to be boiled for quite a long time, in this case the “al-dente” method will not work, no matter how much one wants to preserve more vitamins. Vegetables will have to be cooked almost to a cream-like state in order to get the desired consistency.
A dish is usually seasoned with sour cream or cream fresch, which is basically the same thing.
Having a small thermos, it is convenient to take hot soup with you to work, its consistency allows it.
- Cooking time: 1 hour
- Servings: 6
Ingredients for tomato soup with bell pepper and thyme
- 1,5 l chicken broth;
- 300 g potatoes;
- 150 g of sweet pepper;
- 500 grams of tomatoes;
- 5 g ground red pepper;
- sea salt, granulated sugar, fresh thyme, black pepper.
A method of cooking tomato soup with bell pepper and thyme
For the preparation of ready-made chicken broth from the packages, bouillon cubes or rich homemade broth made from chicken with vegetables and spices. It is better, of course, to give preference to homemade - there will be less preservatives and harmful additives there: enough “hazards” from the environment enter our bodies without them.
So, pour the broth into the soup pot, heat to boil.
We clean the potatoes, cut them into small cubes, send them to the pan. Cook on medium heat for 12 minutes.
We clean sweet pulp from pulp, seeds and stalks. Cut into medium cubes, throw in the soup pot. For this recipe, red and yellow peppers are suitable, green is not worth adding, it will give the finished dish not an appetizing brown tint.
Tomatoes are suitable mature and even overripe, as long as they are healthy, preferably sweet and without signs of spoilage. So, prepare the tomatoes - put in a deep bowl, pour boiling water. After 2-3 minutes, cool under a tap or in a bowl of ice water, make an incision, remove the skin. Then cut into small cubes. We send sliced tomatoes to the rest of the ingredients.
Now add ground red pepper, you can spicy and stinging to taste, granulated sugar and salt. A pinch of sugar will never be superfluous in tomato soup; it will balance the taste, unless, of course, you are harvesting in southern countries.
Cook on medium heat for about 40 minutes, all the ingredients should be well boiled soft, soft, give the broth the maximum amount of its tastes.
We get a ladle about half of the finished vegetables, chop the blender to a state of smooth mashed potatoes, send it back to the pan. Thus, various structures are obtained - a delicate cream soup and pieces of vegetables.
Add a sprig to the pot and some leaves of fresh thyme, bring to the boil again, leave for a few minutes under the lid. Then pour in plates, season with sour cream, pepper with freshly ground black pepper and serve to the table hot with a slice of fresh bread. Enjoy your meal!