Red Soup / Tomato Soup

Red Soup/Tomato Soup
Red Soup/Tomato Soup

Wanting something light and fresh? This is the soup for you.  Just in time for the cooler weather giving you a nice balance of summer and welcoming the fall weather.  Make a big batch and freeze the soup in individual containers for a quick bite to eat during week.

Select fresh and dark red tomatoes, so you will taste it really fresh and will result in a rich tomatoey color!

The ingredients can be varied according to taste.

Ingredients:

  • 1-1.5 litre chicken broth
  • 3/4 cup boiled chicken meat / sausage / mortadella
  • 3/4 cup carrots, diced
  • 1/2 cup canned mushrooms, thickly sliced.
  • 1/2 cup of frozen peas
  • 2-3 tablespoon macaroni
  • 1 tablespoon celery (celery large trunked), thinly sliced
  • 500-600 gram red tomatoes, roughly chopped
  • 150 ml tomato pasta
  • 1 teaspoon Italian herb
  • Salt to taste
  • Granulated sugar to taste

 Seasoning:

  • 1/4 pcs onions, finely chopped
  • 3 tablespoon olive oil, for frying

 Complement:

  • Garlic bread
  • Parmesan cheese

How to make:

  • Boil chicken broth.
  • Meanwhile, saute onion until fragrant, then put the chopped tomatoes and Italian herb.
  • Stir-fry again until tomatoes do not smell rotten.
  • By using a hand blender, puree the onion and tomatoes then put it into the broth.
  • Add tomato paste, cook with low heat until the aroma is smelled.
  • Add water if necessary, according to the thickness you like.
  • Add carrots, cook until done.
  • Put other ingredients, cook again until completely cooked.
  • Give salt, sugar and pepper. Taste it.
  • Serve warm with garlic bread.
  • If you like you can sprinkle it with parmesan cheese.

Note:

  • Cook macaroni separately then add to the soup when it will be served.
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