We all have our favorite childhood soup. This tomato soup is a memory of the scent of the kitchen for me, when the roux was slowly cooking on the stove and mom was stirring tomato puree with a touch of love. Today I cook it the same way — simply, quickly, and with a pile of grated Gouda on top. Just a few ingredients and in half an hour, a warm bowl is ready for the whole family.
Preparation
30 min
Difficulty
Easy
Portions
5
Views
1907x
Ingredients
Instructions
1
In lard or oil, make a roux from flour — just lightly fry it until it smells nutty, not browned.
2
Pour in about a liter of cold water and whisk well to avoid lumps.
3
Add bay leaf, allspice, and cloves. Bring to a boil and simmer over low heat for 5-7 minutes.
4
Stir in tomato puree or diluted puree with water. Season, add sugar, and optionally a pinch of pepper to taste.
5
Simmer for another 10-12 minutes, then remove the spices.
6
Pour into bowls and sprinkle with grated Gouda, which will beautifully melt on the hot surface.
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Quick Info
Preparation
30 min
Difficulty
Easy
Portions
5
Views
1907x
