Italian tomato soup - Italiensk tomatsoppa

ITALIAN TOMATO SOUP
Italiensk tomatsoppa

Use really ripe, red tomatoes for this soup, that will bring out the best taste!

4 servings

2 lbs well-ripe tomatoes

1 large onion
4 garlic cloves
black pepper
pinch saffron (optional)
1 whole chili fruit or ½ teaspoon chili paste (optional)
½ teaspoon salt
1½ teaspoons vegetable bouillon
1 tablespoon olive oil (optional)

Decoration:

basil leaves, leafy parsley or other green herbs

Scald and skin the tomatoes. Make an X in the skin and dip them in lightly salted, boiling water for 1 minute. Take them up, rinse them in cold water and pull off the skin. Cut off the green stuff and then cut the tomatoes in large chunks. Put them in a large saucepan.

Peel and chop the onion and add to the pot, then peel and crush the garlic cloves. Add black pepper, optional saffron and the whole rinsed chili fruit or chili paste. Flavour to taste with salt, vegetable bouillon and optional olive oil.

Put a lid on and simmer on low heat for about 30 minutes or until the tomatoes are tender and give away their juice. If needed, add some more bouillon. Serve in bowls and decorate with fresh green herbs.

You can freeze the soup but it will become a bit more watery after thawing.

Enjoy!

Bella