I want to share with you a recipe for a wonderful tomato puree soup, extremely fragrant and delicious. The author of the recipe is Jamie Oliver, and, as you know, he will not advise bad things. Depending on the season, the serving of this soup can be varied: serve with a spoon of yogurt and herbs in the summer, thoroughly season with crackers and heavy cream in the winter.
You can change the soup a little according to your preferences by adding other spices and herbs to it. Great, for example, curry, paprika, any spicy herbs.
First, we cut the vegetables for the soup: we cut the carrots and celery quite large.
We chop onion and garlic more finely.
If you have a thick-walled pan, then use it immediately. Heat a spoonful of olive oil and fry all vegetables at once for 10-15 minutes until soft.
We cut fresh tomatoes quite large.
In a saucepan, heat the broth, add fresh and canned tomatoes and fried vegetables to it, bring to a boil. Then cook for 10 minutes on low heat.
Now the soup can be removed from the heat, salt, pepper, add fresh basil and mashed with a submersible blender. You can also use a stationary blender: cool the soup a little and pour into the blender bowl, if necessary in parts. Remember to close the blender lid tightly while grinding.
If the soup has cooled, warm it a little before serving and salt it if necessary.
This puree soup tolerates freezing well: after cooking it needs to be cooled and poured into containers (do not forget to leave a place under the lid, when freezing the soup will increase in size).
To defrost the soup, rearrange it for several hours (or overnight) in the refrigerator, then heat over low heat or in the microwave.
Please note that additives such as crackers, rice, pasta, fresh chopped herbs, and especially cream, must be added to the soup puree after defrosting.