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The Philips Chef

Italian tomato soup

Italian tomato soup

Servings 4 persons, Preparation time 30 minutes, Cooking time: 10 minutes

Ingredients

  • 750 g ripe tomatoes
  • 1 small onion, chopped finely
  • 1 clove garlic, chopped finely
  • 250 ml beef stock or vegetable stock
  • 3 tablespoons olive oil
  • ½ ciabatta, in cubes
  • ½ teaspoon coarse sea salt
  • 50 g Parmesan cheese, freshly grated
  • 2 tablespoons fresh basil, chopped

Directions

  • Quarter the tomatoes and remove the seeds. Put the tomatoes in the XL steaming bowl and mix in the onion and garlic.
  • Remove the bottom from steam bowl 3. Place steaming bowl 3 onsteaming bowl 2, and place both on the drip tray. Hang the XL steaming bowl in steaming bowl 3.
  • Pour the stock over the tomatoes and stir in 1 tablespoon olive oil.Put the lid on the steaming bowl. Set the timer to 30 minutes and steam until the tomatoes are tender.
  • In the meantime pre-heat the oven to 200 °C. Divide the ciabatta cubes over a baking tin and sprinkle them with 2 tablespoons olive oil and the sea salt. Bake the croutons for 10 minutes in the oven until golden brown.
  • Purée the tomatoes with the stock in the blender and season to taste.
  • Serve the tomato soup in bowls and garnish with croutons, Parmesan cheeseand basil.
  • Chef’s tip:
Italian tomato soup