Mediterranean Tomato Soup

Rating: 3.0 / 5.00 (12 Votes)

Total time: 1 hour

Servings: 4.0 (servings)



For the Mediterranean tomato soup, finely chop garlic, cut leeks into fine rings, separating green and white parts.

Drain beans, rinse in cold water and drain. Quarter cherry tomatoes, cut zucchini into small pieces.

In 1 tablespoon hot oil, sauté garlic and white leek rings, stir in tomato paste and sauté briefly.

Pour in vegetable soup and add canned tomatoes, season with salt, bell pepper, paprika powder and a little sugar. Cover the pot and simmer for about 25 minutes.

Sauté cherry tomatoes and zucchini in 2 tablespoons oil for a few minutes, add beans and green leek rings and continue to sauté briefly. Season with salt and pepper.

Pluck leaves from thyme and marjoram, add to soup, puree and season again.

Arrange the Mediterranean tomato soup and spread the vegetables on top, garnish with thyme and marjoram and serve immediately.

Preparation Tip:

The Mediterranean tomato soup goes well with a baguette.

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