Tomato soup puree classic

Step-by-step cooking

1. Step 1:

   

   Prepare the specified products. To create a puree soup, use tomatoes of fleshy, not juicy varieties, with dense flesh and thin skin. In order not to interrupt, but to enhance the tomato taste, supplement the ingredients with onions, lemon basil, spices. It is recommended to simmer the dish on cold-pressed olive oil.

2. Step 2:

   

   Wash tomatoes in water, put them in a deep bowl or bowl, pour boiling water and leave for 3-5 minutes, depending on the size of the fruit. After that, abruptly move into icy water. Due to the temperature difference, the peel of tomatoes is easily peeled off.

3. Step 3:

   

   While tomatoes are in water, peel the onion, rinse and cut into small cubes. Heat olive oil in a cauldron or saucepan with a non-stick bottom, saute onion slices in it over low heat until transparent or golden, stirring from time to time.

4. Step 4:

   

   Peel tomatoes, cut out the cores from them, cut into small or medium cubes.

6. Step 5:

   

   Add to the container to the chopped onion. Simmer on medium heat until the tomato slicing releases the juice.

7. Step 6:

   

   Add salt and pepper, add hot water. Be sure to taste it, and if the tomatoes are sour, level the sourness with granulated sugar. Reduce the heat to a minimum, put out the dish for about 10 minutes. If desired, you can add dried Provencal herbs, dried basil, oregano, etc.

8. Step 7:

   

   Turn off the heat and pour the whole mass into a blender container or into the bowl of a food processor. Puree until smooth. If you first let the mass cool down, and then puree it, then after grinding the soup will need to be warmed up to a boil again.

9. Step 8:

   

   Pour hot into plates or bowls, sprinkle with chopped fresh herbs, ground black pepper, garnish with lemon basil. You can serve the first course with crackers, croutons or croutons with garlic.