You can find a lot of recipes for this soup. They vary in the amount of onions, there are options with parsley, with oregano or thyme, with or without tomato passata, we’ve also seen one with cream. Today, our version of tomato and onion soup, and we know from a good source that it resembles the original;)
Why did we decide to prepare such a soup? The answer is simple! We like to cook, and we like to eat even more 🙂 When we have guests, we always try to prepare something good. This time, after returning from several months’ stay in Madeira, we were visited by Karol, Ola and Gaja with Bus around the world blog. The soup you are reading about appeared frequently in their stories, so we decided to try to recreate it! 🙂
Tomato and onion soup – ingredients:
- tomatoes – 6 pcs.
- onion – 5 pcs.
- garlic – 4 cloves
- tomato passata – 500 ml
- vegetable broth – 500 ml
- olive oil – 3 tbsp
- bay leaf – 2 pcs (ours was fresh from the tree, but it can also be dried)
- savory – a small twig (we also used fresh, but it can be dried :))
- parsley – a bunch
- eggs – 4 pcs.
We start by pouring boiling water over the tomatoes and peeling them. We cut them into cubes. Then we cut the onion – this time we also diced it, but on the next occasion we will try thin “feathers” and we also offer you this option. Fry the onion in olive oil for a while, add the grated garlic and stew it for a few minutes. Add tomatoes, passata and broth, bay leaves and savory – cook everything for about 20-30 minutes. At the end of cooking add salt.
Serve the dish with chopped parsley and a fried egg in a pan. It’s simple and fast, isn’t it? A sensational effect. You can hear the opinion that it is a warming soup, but I do not agree with it – the freshness of tomatoes and herbs makes the tomato and onion soup perfect for summer in my opinion 🙂 You have to check it!
Bon appetit! 🙂