Fridheimar Tomato Soup Recipe
Indulge in the warmth and rich flavor of the Fridheimar Tomato Soup Recipe, a delightful dish that captures the essence of Iceland's innovative agriculture.
Equipment
- Large pot
- Blender or immersion blender
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Ladle
Ingredients
- 2 lbs of ripe tomatoes quartered (Fridheimar tomatoes if available)
- 1 large onion chopped
- 2 cloves garlic minced
- 2 tbsp olive oil
- 4 cups vegetable broth
- 1 tbsp tomato paste
- 1 tsp sugar
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Cooking the Aromatics: Start by warming the olive oil in a sizable pot set over medium heat. Add the chopped onions and minced garlic, sauteing until they are soft and translucent.
- Simmer Tomatoes: Add the quartered tomatoes and tomato paste to the pot, cooking until the tomatoes are softened, about 10 minutes.
- Add Broth and Seasonings: Pour in the vegetable broth, sugar, salt, and pepper. Once boiling, reduce the heat and let the soup gently simmer for 20 minutes.
- Blend the Soup: Using an immersion blender, puree the soup directly in the pot until smooth. If preferred, carefully blend the soup in batches using a stand blender.
- Stir in Cream: Return the blended soup to the pot if needed, and stir in the heavy cream. Heat through.
- Serving the Soup: Pour the soup into individual bowls and enhance with a garnish of fresh basil leaves.
Notes
- Opt for the most freshly picked tomatoes available to maximize the flavor of your dish.
- If using out-of-season tomatoes, add a carrot while cooking to enhance sweetness.
- Replace the dairy cream with coconut milk to make a vegan-friendly version of the soup.
- If the soup is too runny, incorporate more broth to achieve the desired consistency.
- Taste and adjust seasoning before serving, as the intensity of tomatoes can vary.