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The most delicious tomato soup

I have so many red bell peppers and tomatoes that they dominate my cooking decision today. This recipe is from my very dear friend Päivi. Actually when I
ate this last time I was in her garden in a small, but amazing town of
Perttula in Finland. She has some other "to-die-for" recipes which I
would love to share, but I need to do some negotiating over a glass of
champagne. Päivi always hosts the best summer parties and she
prepares the best salads, side dishes, deserts, cakes, bread..and they
have never let us down! Neither did this soup.

The most delicious tomato soup 

1,5kg tomatoes
2 red bell peppers
2 small onions
Olive oil
Garlic
Fresh herbs, such as thyme, marjoram and basil

Cut 2 red bell peppers into big slices and place them either in an
oven dish or a baking sheet and toast them in the oven at 250C degrees for
about 15 minutes (until the shells have dark spots). Take out of the
oven, cool down a bit and peel the skin off. Slice A couple of small
onions. Heat 2 tablespoons of olive oil in a large saucepan and fry
onions until soft. Add approximately 4 large garlic cloves and
chopped red chili peppers and keep frying. Cut a bunch of tomatoes
(about 1.5kg) into big pieces pieces and add to the pot. Keep
stirring so that it won't get burnt at the bottom. Add more water,
perhaps a liter ... maybe more ... maybe less .... tomatoes and other
vegetables, release A surprisingly large amount of liquid. Cook the
soup slowly with the top on for at least half an hour. When the soup is
about to get ready pour some sherry. Everything goes ... dry, sweet,
medium sweet ....(this is directly from Peiviii...she is very
easygoing!). Season with salt, sugar, and favorite herbs. I remember
I used dried thyme, marjoram and basil. Blend the soup in a mixer and
add cream if you wish so (I use oat cream). Finally, add lots of chopped, fresh basil.

I think the pictures came out quite ugly...but you should have been
at the table!

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