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Tomato soup puree from fresh tomatoes
Instructions
I make cross-shaped cuts 3–4 mm deep on the top of each tomato. I lower the tomatoes into boiling water for 30–40 seconds — the skin will start to come away from the flesh at the cuts. I transfer them straight into iced water to stop the cooking. I peel the skin off easily with my fingers, starting from the cuts. I remove the stem and cut the tomatoes into large pieces — they will be blended anyway.
Chop the onion and garlic. Heat them in a saucepan with the oil.
Place the tomato pieces in the pot and heat the mixture for 10–12 minutes, until the fruits become soft.
Chop the potato into cubes and add it to the pot.
Pour in the recommended amount of liquid and a pinch of salt.
Cook the tomato mixture for 20–24 minutes.
Add the cooked chickpeas to the saucepan and cook the mixture for another 2–3 minutes.
I take the pot off the heat and let the contents cool a little — 5 minutes is enough. I blend with an immersion blender until completely smooth — this takes 2–3 minutes. For restaurant-style smoothness you can pass the soup through a fine sieve, but for a home version this isn't necessary. I return it to low heat for 2 minutes to warm through. I taste for salt and pepper and adjust to taste. I ladle it into deep bowls, add a drop of olive oil and sprinkle with dried basil or Provence herbs.The tomato soup puree from fresh tomatoes with chickpeas and potatoes is ready. Enjoy your meal.
Tips
- 1
Serve with croutons made from white bread, fried in olive oil with garlic — they complement the soup perfectly.
- 2
Add a tablespoon of cream when serving — this softens the acidity of the tomatoes and makes the texture velvety.
- 3
For a richer flavour, roast the tomatoes in the oven at 200°C for 20 minutes before cooking.
FAQ
Can I use canned tomatoes? +
Yes, this saves time on peeling. Use tomatoes in their own juice (a 400 g can per serving), drain off the excess liquid or add it in place of some of the water.
Why does the soup turn out sour? +
Add a pinch of sugar or a teaspoon of honey — this balances the acidity. Also use ripe, sweet tomatoes rather than under-ripe ones.
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