RCI-SP.002.0218.001
Tomato and Pimento Soup
Tomato and Pimento Soup from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 50 g
- Onion1 unitfinely chopped
- garlic2 clovescrashed
- (14 oz) can pimientos400 gdrained, rinsed and chopped
- 230 g
- (1 pint) chicken stock600 mlsalt and pepper to taste
- snipped chives Croutons2 tablespoons
- white bread2 slicescrusts removed
- 2 tablespoons
Method
1
Heat the butter and oil together in a large saucepan over medium heat until the butter has melted and the mixture begins to foam.
2 minutes
2
Add the finely chopped onion and sauté, stirring occasionally, until softened and translucent but not browned.
8 minutes
3
Add the minced garlic and pimento and cook for a further minute, stirring constantly to release their aromas without burning.
1 minutes
4
Pour in the can of chopped tomatoes, stir well to combine with the aromatics, and bring the mixture to a gentle boil.
5 minutes
5
Reduce the heat and simmer the soup uncovered, stirring occasionally, until the tomatoes have broken down completely and the flavors have melded.
20 minutes
6
Remove crusts from the white bread, tear the slices into pieces, and add them to the soup to act as a clarifying and thickening agent, stirring them in thoroughly.
2 minutes
7
Using an immersion blender or transferring in batches to a standing blender, process the soup until completely smooth, then strain it through a fine-mesh sieve, pressing firmly to extract all liquid and achieve a clear consommé.
10 minutes
8
Return the strained broth to a clean saucepan, season with salt to taste, and gently reheat before ladling into warmed bowls to serve.
5 minutes