A recipe for the best creamy tomato soup ever.
I served the soup with noodles, mascarpone and fresh parsley, but it can also be served with crispy fried bacon, croutons or chips, crème fraiche, various oils or toasted grains.
1 onion, diced
2 cloves garlic, sliced
A little fresh chili, finely chopped
1 handful fresh oregano
500 g cherry tomatoes, halved
2 tins chopped tomatoes
600 ml vegetable stock
140 g tomato purée
250 ml cream
1 tsp. brown sugar (ordinary table sugar can also be used)
1 tsp. apple cider vinegar (or lemon juice)
Salt and pepper
Sauté the onion, garlic, chili and oregano in olive oil in a pot, but don’t let them brown. Then add the tomatoes and let them fry for a few minutes. Pour the chopped tomatoes, vegetable stock and tomato purée into the pot. Let it simmer covered for 10 minutes. Then blend the soup until even. Add the cream and season with brown sugar and apple cider vinegar, salt and pepper and let the tomato soup simmer for another 10 minutes.
Serve the soup with noodles, mascarpone and fresh parsley. Enjoy!