This autumn, let's remove unhealthy snacks from our menu and instead of fatty stews, white bread sandwiches and soups, which are mainly based on cream, treat ourselves to a delicious warm meal, which provides our body with a generous amount of vitamins and minerals without excess unhealthy fats and processed carbohydrates . The tomato soup recipe will be perfect for this.
Tomatoes, which botanically belong to fruits, have an extremely beneficial effect, as they contain a lot of lycopene, a natural antioxidant that reduces the risk of certain types of cancer and inhibits the development of heart disease. In addition to lycopene, it also has a high content of vitamin C, group B vitamins and minerals such as potassium, chromium, magnesium, manganese and zinc. Although processing tomatoes reduces the level of vitamin C, it accelerates the activity of antioxidants, so it is recommended to eat them all year round - fresh or as pulp. Let's try some exceptional versions of recipes for a delicious tomato dish that warms you up nicely.
1. Tomato soup made from fresh tomatoes
Fresh tomato soup is extremely easy to digest.
Ingridients:
- 1 kg of ripe tomatoes
- 300 g of potatoes
- 1 onion
- 1 dl of milk
- 25 g of coconut butter
- 1 pinch of salt
- 1 pinch of pepper
Process:
Wash the tomatoes and put them in boiling water for a few minutes to soften them. Then pour off the water, cool the tomatoes, peel them and finely chop them. Peel, wash and chop the onion. Melt the coconut butter in the pan and carefully fry the onion on it. Make sure it doesn't turn yellow. Sprinkle the tomatoes on top of the onions and simmer everything together for 15 minutes. While stewing, wash the potatoes, peel them and cut them into pieces. Season the soup with pepper and salt. Pour in seven deciliters of water, add sliced potatoes and bring everything to a boil and cook over moderate heat for 20 minutes. Mix the soup with a stick blender and bring it to a quick boil again. Add milk, set aside and serve in plates.
2. Tomato soup made from pelts
Tomato soup made from canned tomatoes is suitable for all those times when we want tomato soup, but we don't have fresh tomatoes to choose from.
Ingridients:
- 100 ml of olive oil
- 150 g of onion
- 2 bay leaves
- 600 g of pellets
- 10 leaves of fresh basil
- 150 ml of milk
- 1 tablespoon of sugar
- 1/2 teaspoon of salt
- 2 pinches of ground pepper
- 100 g of coarsely grated parmesan
Process:
Wash and finely chop the onion and basil. Heat the olive oil in a large pan and fry the onion and the bay leaf in it at a moderate temperature. While stirring, fry the onion until golden brown. Then add the pelate and chopped basil to the bowl. Mix the ingredients well, lower the temperature slightly and let the soup cook for 10 minutes. After 10 minutes, set the soup aside and mash it. Slowly heat the milk in a small saucepan, then stir it into the soup together with sugar, salt and pepper. Divide the soup between plates and garnish with Parmesan cheese.
3. Tomato soup with chickpeas
Chickpeas contain an extremely high amount of protein and are thus an excellent substitute for meat.
Ingridients:
- 2 tablespoons of olive oil
- 1 medium onion
- 1 tablespoon of tomato puree
- 2 cloves of garlic
- 1 bay leaf
- 800 g of diced tomatoes from a can
- 900 ml of vegetable soup base
- 425 g of cooked chickpeas from a can
- 3 pinches of salt
- 1 pinch of ground pepper
Process:
Peel the onion and garlic and finely chop them. Heat the olive oil in a large frying pan and, while stirring, fry the onion until it becomes translucent. Stir in the tomato puree and fry everything together for about one minute. Add garlic, canned tomatoes, bay leaf and soup base to the mixture. Mix everything well and let the liquid boil. Pour the chickpeas from the can onto a colander, rinse under running water and drain. When the liquid boils, add the chickpeas and cook everything together on moderate heat for another 10 minutes. Season the soup to taste with salt and pepper. Remove the bay leaf from the soup and serve.
