Fresh tomato soup

Step 1/6

• 3 cloves garlic
• 1 onion
• olive oil

Finely chop the onion and finely mince the garlic. Heat up the pot for the soup with a tablespoon of oil and sauté the onion and garlic until slightly golden and aromatic.

Step 2/6

• 2 tbsp tomato paste

Add in the tomato paste and cook out for about a minute.

Step 3/6

• 600 g tomatoes

Quarter the tomatoes and add them to the onion-mix. Let them sauté until they’re easy to break apart to smaller pieces. Cook out for a few minutes.

Step 4/6

• 1 tbsp balsamic vinegar
• dried basil
• 200 ml chicken stock

Add in the chicken stock, balsamic vinegar and dried bazil, stir it up well and let it come up to a boil. Once it boils, turn down the gas and let it simmer for as long as you desire, stirring it up from time to time. This way the flavour intensifies greatly. I usually simmer it for about 30 minutes, but the longer the better!

Step 5/6

Once it has simmered for the desired amount of time, blend the soup with a stick blender until creamy and smooth. If you don’t have a stick blender, a regular blender or even hand mixer does the job as well. You can also skip this step for a hearty, chunky soup instead.