This is a really easy, versatile soup that can be served hot or cold. I usually serve this cold for starters for a Shabbat lunch. I don't think I have ever served this soup and not been asked for the recipe!
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 1 28 ounce (840 grams) can of crushed tomatoes
- 1 1.5 ounce (43 gram) packet of tomato soup mix
- 1 cup of water (more should be added if the soup is too strong)
- 8.5 cups (70 ounces or 2 liters) tomato juice
- 1 tablespoon of sugar
- 1/2 cup of fresh basil, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried mixed herbs
- salt and freshly ground pepper to taste
- fresh cream or parve cream substitute for garnish (optional)
- garlic croûtons for garnish (optional)
Preparation:
1. Sauté the onion and garlic in the oil until the onions are transparent.
2. Add the crushed tomatoes, tomato juice, tomato soup mix and the water and bring the mixture to the boil.
3. Add the sugar and the herbs and simmer on a low light for about 20 minutes.
4. Blend the soup either in a blender or using an immersion blender.
5. Adjust the seasoning as required.
6. Serve each plate with a dollop of cream in the center and a sprinkle of croûtons.
2. Add the crushed tomatoes, tomato juice, tomato soup mix and the water and bring the mixture to the boil.
3. Add the sugar and the herbs and simmer on a low light for about 20 minutes.
4. Blend the soup either in a blender or using an immersion blender.
5. Adjust the seasoning as required.
6. Serve each plate with a dollop of cream in the center and a sprinkle of croûtons.
