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Tomato soup

  • 10 g Olive Oil
  • 100 g Onion, minced
  • 1/4 t Medium-Grain Salt
  • 1/4 t Black Peppercorn, ground
  • 900 g Tomatoes, peeled, quartered
  • 500 g Vegetable Stock
  • 5 g Parsley Leaves, chopped
  • For Garnish
    • Basil Leaves, chopped
  1. Sauté vegetables. Heat oil in stockpan over medium heat. Add onion, salt, pepper. Coat evenly. Sauté 8 minutes, stirring every 3 minutes. Add tomatoes. Cook 15 minutes, stirring every 5 minutes, until tomatoes break down.
  2. Season and simmer. Add stock and spices to stockpan. Bring soup to gentle boil, and reduce heat to low. Cover. Simmer 45 minutes.
  3. Puree with immersion blender.
  4. Garnish & serve with remaining spices.

  1. Child, Julia, Louisette Bertholle, and Simone Beck. Mastering the Art of French Cooking: Volume 1. New York, NY: Knopf, 2001. ↩