Olive Magazine
Dutch Tomato Soup Recipe

Fresh tomato soup

Published: August 10, 2016 at 3:15 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

This rich and creamy Dutch tomato soup, made with very ripe plum or vine tomatoes, was inspired by the delicious bowl of tomato soup served at Café de Jaren in Amsterdam.

Nutrition:
NutrientUnit
kcal407
fat34.8g
saturates23.1g
carbs11.8g
sugars10.4g
fibre4.7g
protein9.1g
salt0.8g
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Make this fresh tomato soup using a ripe tomato crop, then check out our tomato and red pepper soupcreamy tomato soup, spicy tomato soup and more tomato recipes.

Ingredients

  • 1 large onion, diced
  • 1 carrot, finely chopped
  • 1 stick celery, finely chopped
  • 50g butter
  • thyme, 3 sprigs
  • 2 bay leaves
  • 500g very ripe plum or vine tomatoes, roughly chopped
  • 850ml chicken stock
  • 8 tbsp crème fraîche
  • basil, a few leaves

Method

  • STEP 1

    Cook the onion, carrot and celery in the butter for 10-15 minutes until really soft. Add the herbs and cook for a minute then tip in the tomatoes and chicken stock. Simmer for 30 minutes, fish out the herbs, add 4 tbsp of the crème fraîche then use a stick blender or food processor to whizz until completely smooth.

  • STEP 2

    Season then ladle into bowls, adding another spoon of crème fraîche and a couple of basil leaves to each.

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