When people eat tomato soup at our house they always wonder why it tastes so different. Without exception they like it but find it hard to figure out what exactly is so different in this recipe!
I am going to tell you my secret! I us a secret ingredient: dried apricot!
When making tomato cook I will add dried apricot to give a sweet flavour to the soup that everybody really likes. I would recommend you try it as well, you won't want anything different after that 😊.
Enjoy!
Leoni
Ingredients (for 2,5 litres of soup)
2 tbsp of olive oil
2 onions
1 clove of garlic
1 sweet red capsicum
8 tomatoes
1 can of dices onions
170 grams of dried apricots
500 ml of water
3 vegetable bouillon cubes
Method
Finely dice the onion and the dried apricots.
Add the olive oil and onion to the soup pan and saute the onion for a few minutes. Add a pressed garlic clove and saute for another few minutes.
Meanwhile finely dice the capsicum and add to the onion. Stir fry together for five minutes.
Cut up the tomatoes and add to the pan and cook together for another couple of minutes.
Dice the dried apricot and add to the pan together with the canned tomatoes, water and bouillon cubes.
Let it slowly simmer for about an hour covered with a lid. Taste and add alt and pepper if needed.
Puree the soup.
Serve with oven baked crostini (wraps) covered in home-made pesto.