There are the lazy days soups: you throw whatever is in your closet, you cook, you mix. They tend to taste all the same, due to the closet habits. And there are the soups planned, for which we specially add ingredients on the shopping list, and they are much better.
After a week in Rome (I’ll come back to it), eating pasta, ice cream and pizzas, I really, really wanted to eat a soup. I also wanted summer vegetables. And I prepared my tomato-but-not-only soup, and I wanted to post the recipe here.
My tomato soup
Ingredients (pour 6/8 serves)
- 1kg of tomatoes
- 1 red pepper
- 1 fennel bulb
- 1 onion
- 2 garlic cloves
- 1 branch of celery
- 3 potatoes
- The juice of 1/2 lemon
- 1,5 to 2 liters of broth
- to decorate : 1 table spoon of cream per bowl
In a large pot, pour a bit of olive oil, and add in the following order the vegetables, peeled and cut: the onion, the fennel, the pepper, the celery (all stings carefully removed), the garlic, the potatoes and finally the tomatoes.
Pour the lemon juice on the preparation, mix. Cover with broth.
Let gently boil for a half hour before mixing.