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Perfect tomato soup
Sunday is usually a day of leftovers from Saturday, those leftovers that you don’t wanna throw away, but you gotta do something with them, so I had some leftover bread and during Winter, a bowl of hot soup is the best thing to eat.
The beautiful thing is that you don’t even notice that there is bread inside. It gives a great texture, and no one knows that there’s actually bread inside. That’s actually the secret of the soup.
If anyone asks me what I did to make the soup so delicious, I say that I did it with lots of love, no one has to know all of the secrets:)
4 Servings
Ingredients:
8 medium-sized, ripe, soft tomatoes, diced
Large onion, diced
3 cloves garlic, sliced
Medium/large sweet potato, diced
4 slices bread
1.5 liters of water (6 cups of water)
1 tablespoon tomato paste
Spices:
1 tablespoon Moroccan paprika
1/2 teaspoon ground allspice
1 heaped teaspoon sugar
2 tablespoons broth
3/4 teaspoon black pepper
1/2 teaspoon salt
Preparation:
1. Heat a pot with 3 tablespoons of oil. Fry the onions until they start to turn golden. Add the garlic. Add to the onion and fry briefly while stirring.
2. Add the tomatoes and sweet potato to the pot. Add water, tomato paste, sugar and spices. Cook for 30 minutes over medium heat. Cut the bread into cubes and add to the pot. Cook for 15 minutes and make sure the sweet potato is soft.
3. Blend the soup until smooth. Check for flavors and remove from heat.
