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Tomato Soup III

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Soup of sterilised tomatoes, onions, celery, ginger and other ingredients, served blended with a stick blender, drizzled with olive oil and garnished with thyme leaves and grated parmesan or pecorino cheese.

Ingredients:

400 g of sterilised tomatoes 200 ml of pasteurized tomatoes (passata) 100 ml vegetable stock 2 tbsp of olive oil 3 pieces of celery stalks 1 pc 2 cm fresh ginger 1 pk red onion freshly ground pepper cane sugar to taste salt To serve: fresh thyme leaves grated parmesan or pecorino olive oil

Procedure:

1. Sauté finely chopped onion and celery in oil, add finely grated ginger, sauté for about 10 minutes
2. Add the tomatoes and tomato passata and broth, season with salt and pepper
3. Cook until soft for about 30 minutes
4. Blend everything smoothly with a stick blender
5.

Note:

Recipe from Cooking with Tom, photo and text by Nadia Indruchová