Traditional recipes

Tomato soup

Tomato soup

One of my favorite soups is tomato. The sweet and full of aroma taste is obtained only in summer, when the tomatoes ripen in direct sunlight.
I learned to prepare it from my father, being a recipe specific to the southern part of Romania. My grandmother cooked it the same way and I prepare it the same way. I still don't forget the smell of the tomato stick and the freshly broken larch, grown near the fountain. These memories are still alive in my memory.

  • 4 kg fleshy tomatoes and grown without fertilizer
  • 3 bell peppers
  • 2 onions
  • 1 large carrot
  • 1 parsnip (optional, not in the basic recipe)
  • 1 bunch of green parsley
  • 2-3 bindings
  • 2 tablespoons cold pressed sunflower oil
  • 100 gr noodles (I had rice noodles)
  • salt

Servings: 16

Preparation time: less than 30 minutes


Wash the tomatoes well and peel them. I know, you'll tell me it was easier to put them in boiling water for a few minutes, but no, the soup is much tastier that way. The quantity is for a 5 kg pot. Put the peeled tomatoes in the pot and "squeeze" them with the help of the puree. I don't have to insist too much, I prefer a coarser mixture. Add the washed, cleaned and grated carrot over the tomatoes. Do the same with the parsnip. Finely chop the onion, diced bell pepper and chop the parsley. We put them over the tomatoes. Fill with water almost to the top and let it boil for 15-20 minutes on medium heat. Season with salt and taste if all is cooked. Turn off the heat and add the chopped larch and noodles. It is not necessary to boil it separately, it will swell in a few minutes. Also now add the oil. It can be served both cold and hot, seasoned with hot peppers and fresh greens.

Video: ΠΙΟ ΝΟΣΤΙΜΗ ΝΤΟΜΑΤΟΣΟΥΠΑ ΠΟΥ ΕΧΩ ΦΑΕΙ. tomatensuppe. (November 2021).