20 Minute Quick Tomato Soup with Fresh Tomatoes
Ripe tomatoes, bread, bell pepper and cream: the perfect leftovers for this quick tomato soup! Ready in 20 minutes...
Ingredients
- 2 medium fresh tomatoes
- 1 medium onion chopped
- 2 large garlic cloves chopped
- a chunk of leftover white bread
- 1 medium red bell pepper
- 2 cups chicken or vegetable stock (600 ml)
- ½ cup cream (120 ml)
- a handful fresh mint
- 1 tbsp tomato paste
- 2 bay leaves
- 3 tbsp olive oil
- pepper
- salt
Instructions
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1. Add the onion, garlic, bay leaves and a splash of olive oil to a large pan.
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2. Place this over medium-high heat until the oil is hot. Then chop up the fresh tomatoes and the bell pepper. Add it together with the tomato paste to the pan.
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3. Stir again. Dice the bread up roughly and add it to the pan together with the stock. Season with a good dash of pepper.
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4. Stir the soup well and bring it to a rolling boil. Cook the soup for 6 to 8 minutes. Keep it to a good boil. Then take the pan off the heat, remove the bay leaves and blend or mix the soup until very smooth.
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5. Stir in the cream.
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6. Also add the freshly chopped mint and blend again.
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7. Check the seasoning. Add extra pepper or salt to taste. Serve the soup piping hot.
