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- Ingredients
- Recipe
- Ripe red tomatoes500 g
- Butter30 g
- Sliced onion1 to taste
- Crushed Garlic Clove1 to taste
- Bay leaf2 unit(s)
- Teaspoon of salt and freshly ground pepper1/2 teaspoon
- Beef broth900 ml
- Tomato juice300 ml
- tomato paste2 teaspoon
- Arrowroot2 teaspoon
- Cut the tomatoes in half and squeeze in a sieve so that the seeds are just liquid.
- Melt and butter in a pan and add the tomato halves, onion, eye, bay leaf and salt. Cover and cook over very low heat for 45 minutes, stirring constantly.
- Pass the mixture through a sieve into a bowl, pressing down with a spoon; discard the contents of the sieve.
- Rinse the pan well. Return the sieved mixture to the pan and add the tomato paste, tomato juice and broth, along with the juice extracted from the tomato pulp and seeds. Shake well. Bring to a boil and cook for 20-30 minutes.
- Mix the arrowroot with the extra broth or tomato juice, add the soup, and bring to a boil again, stirring all the time.
- Try the soup and season. Serve hot or cold, sprinkled with tarragon leaves (optional).
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