An easy homemade tomato soup with fresh tomatoes for extra flavor... this easy recipe is my version of this tasty soup. A healthy soup with very few calories (less than 150!), which is very, very, very delicious!
1. Tomatoes - Since this is a soup without stock, it is important to use the best tomatoes you can get. A good choice is the Roma tomatoes, Brandywine or Heirloom tomatoes.2. Olive Oil - Use an extra virgin olive oil that is fresh and fruity (for example, a Greek olive oil). It adds a delicious flavor to the tomato soup.3. Storage - The soup can be kept covered in the refrigerator for up to two days. You can also freeze the soup in an airtight freezer container for one month. Let it thaw in the refrigerator. When heating the soup, make sure you make it very hot, but don't let it come to a boil.4. Nutrition - This is a soup that you can serve as 4 small starters (coffee cup size). The nutritional values are per cup.
Slice the onion finely.
Bring a pan with water (4 inches / 10 cm) to a boil.
Fill a bowl with ice water.
Peel the tomatoes.
Cut a cross on the bottom of the tomatoes with a sharp knife.
Immerse the tomatoes in boiling water for 15 seconds.
Take the tomatoes out of the water with a slotted spoon and put them in the bowl with ice water. Immerse them for 15 seconds.
Peel the tomatoes.
Vegan tomato soup
Deseed the tomatoes and chop them into very small pieces.
Melt the margarine in a small pan on low heat.
Add the onion and cook, while stirring, for about 5 minutes until the onion is soft and glazed but hasn't browned.
Add the tomatoes and cook on low heat, for 30 minutes or until the tomatoes fall apart and become liquid, while stirring occasionally. Leave the lid half on the pan during that time.
Chop the basil leaves and add to the tomatoes.
Get the pan off the heat and blend with an immersion blender (or into a blender) until it's smooth.
Push the sieved vegan tomato soup through a fine sieve in a second bowl with a spoon.
Pour everything back in the pan and reheat it until it's hot, but not boiling.
Serve the soup in tea cups and garnish with basil leaves.