Tomato Vegetable Soup Best of all Lena
Updated: Oct 23
A Culinary Love for Soups
I have a particular fondness for soups, a cherished category of dishes that never fails to warm my heart and satisfy my palate. Among the myriad of soups available, this particular one ranks among my favorites, holding a special place in my culinary repertoire. The allure of soup lies not only in its comforting warmth but also in its remarkable versatility and ability to incorporate a wide array of ingredients, making it a nourishing option for any meal.
Nutritional Benefits
This soup is exceptionally rich in nutrients, providing a wholesome combination of vitamins, minerals, and antioxidants that contribute to overall health and well-being. The base of this delightful concoction is made from ripe, juicy tomatoes, which are known for their high levels of vitamin C, potassium, and the powerful antioxidant lycopene. These components work together to promote heart health, boost the immune system, and even support skin health. Furthermore, the incorporation of various vegetables and herbs not only enhances the flavor profile but also adds additional layers of nutrition, ensuring that each bowl is not only delicious but also beneficial for the body.
A Symphony of Ingredients
The beauty of this tomato soup lies in its variety of ingredients, each contributing to a rich tapestry of flavors and textures. Beyond the foundational tomatoes, I often include aromatic onions and garlic, which provide a fragrant base that elevates the overall taste. Fresh herbs such as basil or thyme can be added to create a more complex flavor, while a splash of vegetable broth enhances the soup's depth. For those who enjoy a bit of heat, a pinch of red pepper flakes or a dash of hot sauce can be introduced to awaken the senses. Additionally, I sometimes incorporate leafy greens like spinach or kale, which not only add vibrant color but also increase the nutrient density of the dish.
A Tried-and-True Method
The method I consistently use to prepare this outstanding tomato soup has been refined over time, ensuring that each batch is as delightful as the last. The process begins with sautéing the onions and garlic until they are fragrant and translucent, creating a flavorful foundation. Next, I add the diced tomatoes, allowing them to simmer and release their natural sweetness. As the soup cooks, I blend the ingredients to achieve a smooth, velvety texture, which is essential for a comforting bowl of tomato soup. I make sure to season it generously with salt, pepper, and my choice of herbs to bring out the best in each ingredient.
### Enjoying the Final Product
Whenever I desire to enjoy this nourishing and flavorful soup, I follow this tried-and-true recipe with enthusiasm. The aroma that fills my kitchen as it cooks is enough to make anyone's mouth water. Once it's ready, I serve it hot, often accompanied by a slice of crusty bread or a sprinkle of grated cheese on top, which adds an extra layer of indulgence. Each spoonful is a reminder of why I hold such a fondness for soups, especially this one, which never fails to comfort and satisfy.
Conclusion
Please follow the recipe to create your own version of this delightful tomato soup, and experience the joy it brings to both the cook and those fortunate enough to share in its warmth.
Ingredients: medium, total time 1 h 10 min, 8 serving
3-liter soup
Ingredients: simple, total time: 90 min.
1 and 1/2 kg of chicken meat or some other meat
1 large onion/ finely chopped
3 large carrots/ cut into rings or finely chopped
2 roots of green/ finely chopped
1/2 celery root/ finely chopped
2 parsnips/ finely chopped
2 stalks of celery/ finely chopped
2 Tablespoons celery leaves/ finely chopped
2 Tablespoons full of parsley leaves/ finely chopped
700 ml tomato juice
150 ml cup of rice
2 cups peas
3-4 diced potatoes/ diced
2 soup cubes
2 bay leaves
salt and pepper to taste
peppercorns
1 full Tbsp weed dill
3–4 handfuls of noodle soup dough
about 3 liters of water
or
make homemade pasta for soup like me, and for that you need:
2 eggs
flour,
a little parsley
and salt and pepper
The mixture must not be hard; it must be soft.
NOTE: You can also use one package of frozen vegetables of 400 g
Preparation:
Begin by thoroughly washing and cleaning all the vegetables, and rinse the chicken under cold running water. Place all the vegetables (excluding celery leaves, dill, and parsley leaves, which are added at the end) and the meat into a large pot. Cover with water, cover the pot, and cook over moderate heat. Allow it to simmer for 35 minutes, skimming off any fat from the surface with a spoon during cooking.
Once the vegetables have softened, remove them and cut them into smaller cubes. You may chop or discard the onion as preferred.
When the meat is tender, separate it from the bones and chop it into small pieces.
Return all ingredients to the pot, adding 2 bay leaves, salt, pepper, peppercorns to taste, soup cubes, a cup of rice, tomato juice, and dill. Allow it to cook for an additional 25 minutes. Keep the pot covered and maintain medium heat, adding water as necessary.
Meanwhile, prepare the homemade pasta for the soup.
Whisk an egg with a pinch of salt, a little pepper, and chopped parsley (dried parsley is also acceptable). Gradually add flour with a spoon and knead the dough until it is soft but not hard.
As the soup nears completion, use a fork to drop pieces of dough into the boiling soup one by one. Once the dough is cooked, add the parsley and celery leaves. Turn off the heat and serve warm.
Buon appetito!
NOTE:
Keep this homemade soup covered in the refrigerator for up to 4 days
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