This delicious tomato soup is made from fresh tomatoes and can be eat hot or cold. One of the most famous recipes inspires by tomato soup.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Servings: 8 Servings
- 1 large can (28 ounces) whole tomatoes
- 2 tablespoons tomato paste
- 1 medium yellow onion, chopped
- 2 cups vegetable broth
- 1 teaspoon coconut sugar or brown sugar, to taste
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon fine sea salt
- ½ cup cooked Great Northern beans
- 2 tablespoons unsalted butter, cut into a few pieces
- Freshly ground black pepper, to taste
- 10 to 15 fresh basil leaves, to taste
- Heat the olive oil in a Dutch oven or soup pot over moderate heat until it shines. Add the onion and salt and cook until the onions are soft and translucent, stirring occasionally for 7 to 10 minutes. Add the tomato paste and cook for about 30 seconds, stirring constantly until fragrant.
- Stir and add the tomatoes and vegetable broth. Increase heat to medium-high and simmer the mixture. Cook for 30 minutes, increasing heat when needed to keep a moderate cooler and periodically stirring.
- Remove the heat pot and let it cool for a couple of minutes. Move the mixture carefully to a blender, making sure that the total fill line is not complete. Add the peas, butter, salt, and black pepper twists. Fasten the lid tightly and mix the soup until smooth, being careful not to escape from the lid with hot steam.
- Since canned tomatoes differ in taste, add a little more sugar and salt if needed and garnish basil leaves.
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