Friday, 12 August 2011

Well, there are as many types of tomato soup as many people on Earth. 'You like tomato and I like tomahto ...' I don’t know the person who doesn’t like tomatoes, not to mention tomato soup, on which most of us probably grew up. From childhood, I remember the one with sour cream and rice or pasta made with chicken broth made on previous day. Then, in busy student days, when there was no time to cook proper food, there was a trend for a readymade hot cup of Knorr tomato soup and I wasn’t that bad, I have to admit! Later, after the first visit to Italy, we tended to prepare this lovely tomato, basil and parmesan cheese with garlic croutons. Since we have an access to a variety of spices and products of the world, our famous tomato soup transformed with each cooking - once delicate in flavour and creamy and spicy with a hint of the smoked paprika, and another time with plenty of rosemary and yoghurt ... I could go on and on about it... After all these experiments, it was time for something more traditional with a hint of something new... While searching for inspiration, we combined a few different recipes we’ve known already and in this way we came up with the best tomato soup we’ve ever eaten. 

Our tomato soup 

1kg San Marzano tomatoes 
2 large carrots 
4 garlic cloves 
1 large onion 
½ l vegetable stock 
sea ​​salt 
Freshly ground pepper 
Pinch of smoked paprika powder 
Olive oil with white truffles 
A few tablespoons of Greek yoghurt 
Pasta 'Stellette Stars' (small, in the shape of stars) 

Preheat the oven to 180°C. Wash the tomatoes, peel them and cut crosswise. Peel the carrots, onions and garlic. Arrange all the vegetables in a baking dish, sprinkle with olive oil and season with salt and pepper. Bake for approx. 1 hour. Remove from the oven and peel off the skin from the tomatoes. Using a blender, puree all the vegatables until you’ve reached the desired consistency. We like more lumpy consistency rather than completely purred. Add your vegetable broth and smoked paprika powder and season with salt and pepper as you like. Lastly, stir in two or three tablespoons of Greek yoghurt. Serve with the pasta stars previously cooked. And sprinkle the soup with some truffle oil as you serve. 

There are few versions of the Gershwins’ ‘Let's Call The Whole Thing Off' song... however, our favourite one is that sung by Elle Fitzgerald and Luisa Armstronga, which you can listen here as you eat your favourite tomato soup :)


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