On our way to our country house we drove past a small farm selling locally grown and organically produced (of course) tomatoes. My husband and I bought a lot of them, thinking we could do Caprese or a larger tomato salad. This however never happened. As they were becoming overripe I decided on doing a tomato soup although I´m actually not a big fan of tomato soup. I just could not let these precious tomatoes go to waste. I surprised myself. The soup was both delicious and healthy. Even though I served it lukewarm I´m quite sure it would taste equally as good if served hot on a cold winter day. This soup has a nice freshness to it that I think other tomato soups commonly lack. I added beans and peppers to give it a rounder and milder taste and a creamy texture. One of the many benefits of using organic, ripe tomatoes are that they are much richer in taste and vitamin C. I’ve even read that they have been shown to improve the skin’s ability to protect against harmful UV rays.
Try to seek out locally grown tomatoes, if possible. If you can´t get your hand on organic or locally produced tomatoes you might want to add some sugar and some extra salt to bring out the flavors in the soup.
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- 12 small, preferably organic tomatoes
- 0,5 cup (1,5 dl) + 1,25 cup (3 dl) water
- 1 yellow chopped onion
- 1 tbsp olive oil
- 2 garlic cloves chopped
- 2 whole caned grilled red peppers
- 12 oz (350 g) white beans (I used Bianchi di Spagna)
- 1 vegetable bouillon (I used Knorr)
- Large handful of fresh basil leaves
- Parmesan sticks
- 390 Fahrenheit (200 Celsius)
- 2 pieces of soft swedish flatbread
- 3 tbsp olive oil (1,5 tbsp) on each bread
- Italian seasoning of your choice (if the seasoning is without salt, sprinkle some salt on the flatbread.
- Shredded parmesan cheese
- Remove the greens from the tomatoes and cut the tomatoes in half
- In a pot, simmer the tomatoes in 0,5 cup of water until tomatoes begin to fall apart, about 10 minutes.
- Chop the onion and garlic
- Heat the oil over medium-low heat in a medium skillet. Add the onion and garlic and cook, stirring occasionally, until soft and golden
- Rinse the beans and pour them into the pot together with the onion, garlic, basil and bouillon.
- Slice the peppers and pour them into the pot, cook, stirring occasionally, about 5 minutes
- Remove from heat, and carefully purée soup until smooth with a hand blender.
- Add the extra water and season with salt and pepper as desired.
- Parmesan Sticks
- Lay the bread on parchment paper
- Coat with olive oil, both sides
- Sprinkle the seasoning (salt if needed)
- Shred the parmesan and spread over the bread
- Slice the bread about 1/2 inches (1,5 cm) wide slices
- Roast in the oven for 5-7 minutes or until browned and crispy
- Serve with my yummy and easy to make parmesan sticks and some aioli. Garnish with fresh basil
- You can usually find flatbread at Trader Joe´s, any Swedish food store or at IKEA.