Tomato soup

For Easter and a last few days I’ve been to the seaside. I went there to work on my college project but I also took a chance to relax and enjoy fresh air and the sun in the sky. That familiar scent of pine trees, a light breeze coming from the sea charged all of my batteries. So I returned to Zagreb full of energy, ready to post a lot more recipes and share everyday moments with all of you who visit my blog.

Tomatoes alway make me think of a wonderful garden full of Mediterranean vegetables in front of a beautiful terrace of a house where I spent most of my summers as a kid. The people who we rented the house from had an amazing garden where we could find the most delicious vegetables and a small path leading to an amazing beach.

This is my grandma’s recipe and it’s one of my favourite. Take a chance on it and try it out, any feedback would be wonderful. Hope you like it as much as I do!

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Preparation: 25 min

Cook time: 40 min

Servings: 4

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Ingredients

• 2 tbsp olive oil
• 1 red onion, finely chopped
• 2 cloves garlic, pressed
• pinch chili pepper flakes
• 400 g tomatoes diced (1 can)
• 180 ml vegetable broth
• 50 ml heavy cream
• 50 ml sour cream
• salt & pepper to taste

How to

1. In a medium sauce pan place chopped red onion, pressed garlic and olive oil. Let it simmer until soft, for about 10 – 15 min. Add chili pepper flakes and some salt and let it simmer for a few more minutes stirring occasionally.
2. Add diced tomatoes to the sauce pan and let it simmer for 10 min. Pour in vegetable broth and let it cook for about 15 min until tomatoes fall apart.
3. In a small cup combine together heavy cream and sour cream. Stir in the cream in the soup and season with black pepper and salt. Cook for a few more minutes and serve in warmed bowls.