Tomato Soup

Tomato Soup © kvalifood.com

Old-fashioned tomato soup is made from whole fresh tomatoes with onions and spices, simmered for at least an hour and then strained smooth. It is a different soup from the tinned kind — more tart and aromatic. Meatballs are served in the soup at the table.

Ingredients

Yields 4–6 servings

  • 1 kg ripe tomatoes
  • 500 g onions
  • 1½ l stock
  • 1 bay leaf
  • 1 whole clove
  • 1 sprig of thyme
  • 2 cloves garlic
  • 8 whole peppercorns
  • ½ tsp nutmeg
  • salt

Meatballs

  • 200 g finely minced beef
  • salt
  • pepper
  • 2 tbsp water
  • 1–2 tbsp breadcrumbs
  • ¼ tsp nutmeg

To serve

  • garlic baguette

Directions

Simmering

Wash the tomatoes and cut them into large pieces. Peel the onions and quarter them. Place tomatoes and onions in a pot and pour the stock over. Add all the spices. Let the soup simmer covered for at least 1 hour — 3–4 hours is even better. Add a little water if it reduces too much.

Straining

Pour the soup through a sieve and push the tomatoes and onions through with a spoon. Return the soup to the pot and heat through. Season with salt and any additional spices as needed.

Meatballs

Knead the finely minced beef with salt, pepper, nutmeg, water, and breadcrumbs. Roll into small balls and cook them in the strained tomato soup for 6–8 minutes.

Serving

Serve the soup piping hot with meatballs and garlic baguette on the side.

Notes

  • Long simmering develops sweetness and reduces acidity — important when using fresh tomatoes
  • A stick blender can be used instead of a sieve; straining gives a silkier texture
  • Tinned tomatoes (2 × 400 g) work well out of season
  • Garlic baguette: slice a baguette on the diagonal, spread with garlic butter, and bake at 435°F (225°C) for 6–8 minutes
  • Freezing: up to 4 months (without the meatballs)