Zuppa di Pomodoro
Course: SoupsCuisine: Italian
Servings
10
portiesPreparation
5
minutesCooking time
20
minutesTotal time
25
minutesI make this soup almost every week. There are always onions, tomatoes, garlic and broth in the house. And depending from what there is more, the soup gets more ingredients. It often ends in a table with little plates with basil, vegan cheese, pesto, croutons and other nice additions that guests can choose from.
Ingredients
1 kilo ripe tomatoes
3 large onions
3 cloves garlic
1,5 – 2 liters vegan chicken broth
1 package Heinz tomato fritto
some fresh rosemary
olive oil
1 dried bay leaf
vegan grated cheese
pesto
some nice bread
Preparation
- Cut the onion into pieces and caramelise them in olive oil. They will add some nice taste to your soup. Add the garlic and fry them for a few minutes.
- Then add the tomatoes, in quarters. Add the broth, the bay leaf and the rosemary. And if your tomatoes were still tied to their branch, add that as well. Rub your fingers on the branch and smell and you will know why.
- Cook it all for 15 minutes. Take the bay leaf, the rosemary and the tomato branch out and pour it all in a food processor. Then add the tomato fritto.
- Serve with the bread.
We bring vegan cooking to the next level
Tag @a.la.damaris on Instagram and hashtag it #webringvegancookingtothenextlevel
We bring vegan cooking to the next level
Follow us @a-la-damaris on Pinterest
We bring vegan cooking to the next level
Follow us on Facebook
0 Comments