Fridheimar Tomato Soup Recipe
This soup is not just a dish; it’s a celebration of freshness and Icelandic innovation. With each spoonful, you experience the pure taste of tomatoes that have been lovingly grown in a unique, sustainable environment.
Equipment
- Large pot
- Blender or immersion blender
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Wooden spoon
Ingredients
- 2 lbs ripe tomatoes quartered
- 1 large onion chopped
- 3 cloves of garlic minced
- 2 tablespoons olive oil
- 2 cups vegetable broth
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup heavy cream
- Fresh basil leaves for garnish
- Croutons for serving
Instructions
- Prep Your Ingredients: Start by prepping your tomatoes, onion, and garlic as listed.
- Sauté: In a large pot, heat the olive oil over medium heat. Add the chopped onions and minced garlic, sautéing until they are soft and translucent.
- Cook Tomatoes: Add the quartered tomatoes to the pot along with sugar, salt, and black pepper. Cook for about 10 minutes until the tomatoes are soft.
- Add Broth: Pour in the vegetable broth and bring the mixture to a boil. Simmer for 20 minutes on low heat.
- Blend: Remove from heat and use an immersion blender to blend the soup until smooth. Alternatively, you can transfer the soup to a blender.
- Stir in Cream: Return the blended soup to the pot, stir in the heavy cream, and heat through.
- Garnish and Serve: Serve hot, garnished with fresh basil leaves and croutons.
Notes
- Use Fresh Tomatoes: For the best flavor, use fresh, ripe tomatoes.
- Adjust Consistency: If the soup is too thick, add a bit more broth to reach your desired consistency.
- Season Well: Don’t forget to taste and adjust the seasoning with more salt and pepper if needed.
- Serve Hot: Always serve your tomato soup hot, with a dollop of cream and a sprinkle of fresh herbs.
- Reheat Gently: When reheating, do so gently to maintain the creamy texture.