Eine Schüssel mit cremiger Tomatensuppe mit Strudel, serviert im Fissler-Kochtopf, umgeben von Tomaten, Knoblauch, Käse und Gewürzen.

Fiery tomato soup

50 min

Total Time

40 min

Cooking Time

10 min

Preperation Time

Ingredients

½ kg ripe tomatoes
½ onion
1-2 cloves of garlic
1 stalk celery
3 tbsp. olive oil
4 tbsp. tomato paste
½ l vegetable stock
chili
pepper
salt

Instructions

Step 1 of 4:

 

First, peel the onions and garlic and dice them finely.

Step 2 of 4:

 

Clean and wash the celery and cut it into small pieces. Cut the tomatoes and remove the cores.

Step 3 of 4:

 

Heat oil in a pot and sauté the onions and garlic until translucent. Sauté the celery as well.

Step 4 of 4:

 

Add the tomatoes, tomato paste, and vegetable broth. Bring everything to a boil and let it simmer over low heat for about 30 minutes. Then, strain the soup through a coarse sieve and season to taste.

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