Tomato glut? Cooking tomato soup, very easy
That's how it's done:
I wash the tomatoes, then I dice onions and sweat them in a little olive oil. The tomatoes are freed from the green inner stalk, then quartered and placed in the pot with the bowl! Then I add some salt and dried soup herbs to who has, can of course take fresh root vegetables.
The most important thing is to simmer on a low flame for at least 1.5 hours!!!
Then purée the tomatoes with the magic wand! Now through a not too fine sieve, so that the shells and kernels are outside.
Season the soup to taste (sprinkle the parsley with chopped chips) and you're done! Can be frozen in portions and tastes great!
Extra tip:
As a side dish, I always make potatoes, mashed with some butter and milk, the potatoes should still have a firm consistency, (who likes with some fried bacon).
The potatoes come in the middle of the soup plate and outside then the toast soup. My children call them "island soup" :-). For fun you can then put parsley on the island as "trees" .....
