This soup is, nutritious, mass of vitamins not least a taste that is amazingly good. As a chef, I like to experiment with different ingredients. When the winter darkness comes, it is extra good to eat soups and stews, I think. This soup is good both cold and hot, however, I prefers it warm in the winter.
1 kg tomatoes (alt 2 p. whole tomatoes)
2 yellow bulbs
3 cloves garlic
2 peppers of any colour
1 liter of water
2 chickens or vegetable broth cubes (of course, own fund goes excellent too)
1 tsp thyme
2 tablespoons tomato puree
1 chilli of medium-strength variety (red elongated)
2 cups cream or oat cream
Peel and coarsely chop onion and garlic, divide 2 peppers and remove the kernels. Shred peppers and chilli.
Take 2 teaspoons of butter in a saucepan and brown. I prefer butter because it raises the taste, but of course ordinary cooking oil type rapeseed or corn goes just as well if you want it vegan.
Pour in the shredded and chopped vegetables, as well as thyme and let them be a little brown, then divide the tomatoes into wedges and pour down. On with water and broth cubes. Let cook about 25 min. Then mix everything into a smooth soup. If the soup feels too watery, it can be reduced down to the desired amount.
Now whisk down the tomato pure and the cream/oat cream. Then simmer gently for about 15 minutes.
Accessories that you can top/serve in the soup
Homemade chili aioli made from eggs, French mustard, oil, garlic and freshly chopped chili
Mozzarella pieces with basil
For the vegan suit a homemade chiliaioli made from French mustard, the spa from chickpeas, freshly chopped chili.
The soup can be stored about 5 days in the refrigerator.