Tomato soup

Tomato soup

Tomato soup can be simple or sophisticated. This is a traditional Austrian recipe with a few extras that you might not expect.

  • 1 1/4 litre veal stock (use veg broth for strictly vegetarian soup)
  • ½ onion
  • ½ carrot
  • ½ parsley root
  • 1/4 celery root
  • 500g tomatoes
  • 4 black pepper corns
  • ½ bay leaf
  • 50g butter
  • 40g flour
  • 1 teaspoon sugar
  • juice of ½ lemon
  • salt
  • 40g cooked rice or 40g broken, cooked maccaroni

Chop the onion and cut the carrot, parsley root and celery root in thin slices. Heat some oil and fry them briefly; then add the crushed peppercorns, bay leaf and the washed, diced tomatoes. Let cook for a while until soft, then put everything in a blender and whizz thouroghly.

Melt the butter in the pot, then add the flour and fry briefly until light brown; then immediately add the mixture from the blender and the veal stock or veg broth. Stir well, then let simmer for 20-30 minutes.

Briefly before serving add salt, sugar, lemon juice and boiled rice or boiled maccaroni.