Tomato soup: recipe and 4 tricks to be pipí cucú

Welcome to a new edition of Paulina Kitchen! This time we are going to put detailed with the tomato soup.

Yes, because we want it a lot and deserves to be prepared and served accordingly.

This soup is very rich huh, but if it turns out that you have a problem with the tomato, here I leave you other ideas of cream soups to prepare and taste.

I also tell you that Paulina Cuisine has a beautiful YouTube channel to which recipes goes up weekly! If you subscribe, they can do it here.

Without much more to add, I say goodbye and I leave you with the protagonist of this article: the tomato soup recipe

With love,

Juanita.

Ingredients for this tomato soup

Several portions come out

-5 Big tomatoes
-1/2 Pope girl
-1/2 onion
-1 garlic clove
-2 dried tomatoes
-2 tbsp. of tomato puree
-1 cdita. of paprika
-1/2 cdita. of thyme
-1 cdita. of sugar
-1 jet of olive oil
-caldo of vegetables: Cant. nec.
-Sal and pepper

Tomato soup

Recipe and 3 tricks

1. Peel the tomatoes and cut them into large pieces. The same with onion and garlic.

Trick 1 so that it is not with boring flavor

The first trick is for tomato soup not to be soda: instead of putting the tomatoes to boil with the broth, we saute them before, first without oil, so that it is “asen” and then with oil to brown. This is because the soup will take a more particular flavor, to sauteed vegetables and not the (boring) flavor of boiled vegetables.

2. Place the tomatoes, onion and garlic in a deep pot. Leave a minute strongly. Then add the olive oil jet, and cook over maximum heat until the tomato changes color and the onion softens.

Trick 2 for tomato soup not to be chirla

First of all I tell you that the word chirla is great and that I am glad to use it. Now the trick: most ingredients that this tomato soup carries are very liquid: tomato, onion ... Then, the common when liquefy would be a very liquid soup. That is not bad, at all. But I like more creamy and consistent. The way to give this consistency is adding a potato (medium, in this case). He will not interfere with the flavors of the tomato soup and will remain with more body, without becoming a cream of tomatoes.

3. When the tomatoes have changed color, add the broth (the triple volume of the tomatoes) with the potato, cut into cubes. Cook 10 minutes with covered pot.

trick 3 to have an intense flavor and color

It turns out that one is told tomato and thinks of an intense red. That is the color we want for our tomato soup. And we also want it to have an intense flavor, that the taste of the tomato does not go to boil. Well, we give this adding puree of tomatoes and paprika (which is common in tomato soups) and also two dried tomatoes! The latter will greatly improve its flavor.

4. Add to the soup the following: the dry tomatoes, the puree of tomatoes, the paprika and the thyme.

5. Cook for about 40 minutes. Covered pot. Stir from time to time and, if necessary, add more broth. When ready, remove from heat and let out.

trick 4 so that it is not acidic

So that the tomato soup is not acidic due to the natural acidity of tomato, we add 1 cdita. of sugar. We can also take the acidity with a piece of carrot, in this case we would put it together with the potato. This trick can be used for when you make tomato sauce for pasta.

6. Add the cdita. of sugar and go through the processor until there is a literate soup and wonderful color. If we still have liquid, we can return to the pot and cook until we want. If we are thick, we can add more broth.

7. Serve with droplets of milk cream, the contrast is great.