Esta sopa de tomate e endro é uma reinterpretação deliciosa de um clássico intemporal. A introdução do endro fresco confere uma nota herbácea e ligeiramente anisada que eleva a sopa de tomate tradicional a um novo patamar, criando um prato reconfortante, mas com um toque de frescura e sofisticação.

Ingredientes

  • 6 dentes de alho
  • 2 cebolas médias
  • 1 cubo de caldo vegetariano
  • 3 latas de tomates roma de boa qualidade picados
  • punhado de endro
  • 2 colheres de sopa de manteiga
  • 1 colher de chá de flocos de pimenta / 1 pimenta vermelha inteira, sem sementes
  • sal e pimenta a gosto
  • 100 ml de creme de leite ou natas
  • um pouco de água (para misturar cubo de estoque)

Preparação

  1. Frite o alho e as cebolas na manteiga até ficarem macias. Adicione tomates, caldo, endro e temperos.
  2. Cozinhe por 40 minutos, então transfira para o liquidificador e retorne ao pote.
  3. Adicione o pimentão, endro picado fresco e creme a gosto. Sirva quando estiver quente.

For our international readers, here is the English version of this wonderfully aromatic soup.

Tomato and Dill Soup

Classic tomato soup is a universal comfort food, but this version offers a delightful and elegant twist by pairing it with the fresh, aromatic flavour of dill. While basil or oregano are common partners for tomato, dill provides a unique, grassy, and slightly tangy note that beautifully brightens the rich, sweet flavour of the tomatoes, creating a soup that is both familiar and surprisingly new.

The key to a deep, flavourful tomato soup is to use high-quality tinned tomatoes and to allow it to simmer long enough for the flavours to fully meld together. Blending the soup creates a wonderfully smooth and velvety texture, which is enriched at the end with a splash of cream. This soup is perfect on its own, perhaps with a swirl of extra cream, or served alongside a crusty piece of bread or a classic grilled cheese sandwich for the ultimate comforting meal.

Ingredients

  • 6 cloves of garlic
  • 2 medium onions
  • 1 vegetable stock cube
  • 3 cans of good quality chopped Roma tomatoes
  • A handful of fresh dill
  • 2 tbsp butter
  • 1 tsp chilli flakes (or 1 whole red chilli, deseeded)
  • Salt and pepper to taste
  • 100ml single or double cream
  • A little water (to dissolve the stock cube)

Method

  1. In a large pot, melt the butter and gently fry the garlic and onions until soft and translucent.
  2. Add the tinned tomatoes, the vegetable stock cube dissolved in a little hot water, a few sprigs of the dill, and the chilli flakes. Season with salt and pepper.
  3. Bring to a simmer and cook for 40 minutes, allowing the flavours to deepen.
  4. Carefully transfer the soup to a blender and blend until smooth, then return it to the pot. Alternatively, use an immersion blender directly in the pot.
  5. Stir in the cream and the remaining fresh chopped dill. Heat gently, but do not allow it to boil. Adjust seasoning to taste and serve hot.