It’s been so warm lately. I don’t mind it if there is no humidity attached to it. But, it has been soooo humid for the last past week. I feel I could only live in a pool, for sure not in my kitchen. So, I tried for today to find some recipes that will not require too much cooking, definitely no oven, just stove top.
I was lucky enough to find this interesting Dutch tomato soup, as we are celebrating Netherlands’ victory first. A wonderful flavor combination of tomatoes, onion, bay leaves and fresh thyme. I have used 3 different types of organic tomatoes: Roma, Grape and Vine tomatoes to be sure I get a more complex taste from all these different varieties. Really quick to do it, just around 30 minutes and so refreshing on a summer day! From what I have read, the Dutch people serve this soup warm, but I have really enjoy it at room temperature and I am pretty sure will be great cold too!
Hope you’ll enjoy it!
- 1 lbs fresh tomatoes
- 1 chicken bouillon cube
- 4 cups of hot water
- 1 small onion chopped
- ½ tbsp butter
- 2 sprigs of fresh thyme
- 2 bay leaves
- salt and pepper
- Melt the butter in a medium saucepan and saute the onion for 5 minutes, until golden. Cut the tomatoes into small pieces, add them to the pan and simmer for the next 10 minutes. Pour the hot water over the tomato and onion mixture, add the chicken bouillon cube, the bay leaves and fresh thyme. Bring it up to boiling, then cover and turn down the heat to simmer for 20 minutes.
- Remove the bay leaves and the thyme sprigs, then puree the soup. Taste and adjust salt and pepper if needed. Pour into bowls and add a tablespoon of sour cream and stir.
- Serve warm or at room temperature.