Tomatoes are delicious, as a snack or on bread. In a soup, however, the taste is even better. In this article you can read how to make a delicious tomato soup. The first recipe is a richly filled Italian tomato soup for a 9 liter pan. The second recipe is a tomato-pepper soup, suitable for more than 3 liters of soup. You will also find all kinds of tomato facts at the bottom of this article!
Recipe Italian tomato soup
Preparation time: 4.5 hours.
Necessities:
Stockpot 9L, whisk, ladle, liter measure, cutting board, sharp knife.
Ingredients:
300 grams of poelet, 1 fresh sausage, honey Italian tomato soup, honey seasonings tomato soup, 1 pack of sun tomatoes, 200 grams of minced meat, 2 cans of diced tomatoes, 1 leek, 1 cup of bacon, pasta, white beans in tomato sauce, pepper / salt, garlic paste / powder, onion, egg, breadcrumbs, Italian herbs, (crème fraiche, basil leaves = tip).
Step 1
Put 300 grams of poelet in a large pan together with 4 liters of water. Let it heat up. Note: do not cook! Let the poelet be cooked in about 2 hours.
Step 2
Put the fresh sausage in the pan near the poelet. Now let the sausage be done in about 30 minutes.
Step 3
Put a packet of Honig Italian tomato soup and 2 packets of honey seasonings for Italian tomato soup in the pan. Stir well and let it steep for half an hour.
Step 4
Then add all of the following ingredients:
- 1 pack of sun tomato
- 2 cans of diced tomatoes
- 200 grams of meatballs (delicious Italian seasoned)
- 125 grams of bacon
- 1 leek (in rings)
- 4 hands pasta of your choice (penne is preferred)
Let this all be nicely cooked in an hour. After this half hour, remove the fresh sausage from the soup and cut it fine.
Italian spiced meatballs:
- Minced meat
- Pepper and salt
- Italian spices
- Garlic paste / powder
- Finely chopped onion
- Raw egg
- Bread-crumbs
Step 5
Finally, add 1 bottle of cooking cream and 1 small jar of white beans in tomato sauce. Let this heat up for a while and then enjoy tasty food!
Tips:
- Add a spoonful of crème fraîche per bowl to make the soup creamier in taste.
- Tear some basil leaves into pieces and sprinkle in each bowl before serving.
Tomato-bell pepper soup recipe
Preparation time: 2 o’clock
Necessities:
Soup pot 3L (large), whisk, ladle, liter measure, cutting board, sharp knife.
Ingredients:
2 liters of water, 2 beef stock cubes (suitable for 3 liters), 10 tomatoes, 2 red peppers, 200 grams of meatballs, 1 tin of tomato cubes, 1 bottle of cooking cream, garlic paste / powder, Italian herbs, onion, egg, pepper / salt, breadcrumbs, ( crème fraiche, fresh parsley, pasta = tip).
Step 1
Put the water in the pan and add the stock cubes. Let it heat up and create a stock.
Step 2
Cut the tomatoes and bell pepper into pieces and add this to the stock. Let this boil lightly for over an hour.
Step 3
In the meantime, make small Italian spiced meatballs (see above).
Step 4
When the tomatoes and bell pepper are well cooked, remove the pan from the heat. Make a ‘smooth soup’ using the blender. Add some Italian herbs, garlic paste / powder, pepper / salt to taste.
Step 5
Add the small Italian spiced meatballs. Let this be done in 30 minutes (do not boil!)
Step 6
In the last 10 minutes, add the bottle of cooking cream and the tin of diced tomatoes. All this just needs to get warm.
Tips:
- Add a spoonful of crème fraîche per bowl to make the soup creamier in taste.
- Sprinkle some freshly chopped parsley into each bowl of soup before serving.
- Add some pasta to give the soup more ‘bite’ (do this at step 5)
Some facts about the tomato
- The tomato is a very popular vegetable and comes from the tomato plant.
- The tomato comes from Mesoamerica. The Incas and Mayas already cultivated small varieties.
- The Aztecs called it Xitomatl, which were small yellow fruits.
- Italians called it pomo d’oro, which means golden apple.
- From 1850 the tomato got its red color through cultivation.
- The tomato leaf and stem are poisonous.
- The toxin tomatine is still present in green tomatoes.