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
- 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.