Tomato Soup Fresh Tomatoes With Pesto And Monkfish Or Tofu
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
Here you can find my recipe tomato soup fresh tomatoes .
I prepared the soup Mediterranean and exciting as a gourmet variant.
Do you really want to shine in the kitchen? Then this soup is for you!
Now it starts and you bring star cuisine to the table and plate.
It’s nice: You come out of the kitchen stress-free. I wish you good luck!
Table of Contents
1. Recipe Tomato Soup Made from Fresh Tomatoes
Here you will find the instructions below.
I wish you good luck! Leave a cooking question or comment at the bottom of the page!
Tomato Soup With Fresh Tomatoes
Cooked, photographed and written down by chef Thomas Sixt.
Simple instructions for preparing soup with fresh tomatoes and variations of soup chowder.
|4||tbsp||basil pesto (see article Make pesto yourself)|
|2||Cans||tomatoes (Canned tomatoes or 500g fresh tomatoes)|
|1||tsp||brown cane sugar|
|4||Pinches||black ground pepper|
|1||Piece||glove of garlic (or young green garlic)|
|120||ml||dry white wine (or Prosecco)|
|180||g||anglerfish (Vegetarian alternative: smoked tufo and crispy fried bread cubes)|
|150||ml||Sunflower oil (for frying the basil leaves)|
Prepare the basil pesto and chill.
I always prepare a larger amount of pesto and eat the pesto with different dishes in the coming days.
This is practical and enriches everyday life immensely.
You can find the instructions for making pesto yourself elsewhere in my food blog.
Quarter the tomatoes and place in a bowl.
Roughly mix with salt, pepper, sugar, olive oil and a little cayenne pepper with the hand blender and set aside.
-> Tip: I like to let the tomatoes stand for 15 minutes so that the flavor can develop.
Finely dice the peeled shallots and garlic.
When I can get it, I use young, green garlic, which has a finer and lighter aroma than the adult garlic.
Set up a saucepan and heat two tablespoons of olive oil.
Sauté the diced shallots and diced garlic in the saucepan for 10 minutes until translucent.
Then lightly caramelize with a little sugar and deglaze with white wine.
Add the prepared tomatoes and bring to the boil.
Let the soup simmer for 20-25 minutes. In my experience, this is the best way for the taste of the soup to develop.
If you have leftover tomato stalks, then cook them in the soup, which complements the fine aroma of the soup.
Season the tomato soup with salt, pepper and sugar.
–> Insider tip: use a little soy sauce, better naturally brewed tamari, to taste. This is the taste booster of star chefs!
Heat sunflower oil in a second pan and fry the basil leaves briefly, crispy.
Place the crispy basil leaves on a plate lined with paper towels and season with salt.
Would you like to prepare this dish #withoutanimal?
Then I recommend tofu.
You can fry tofu slices briefly or fry tofu strips a little more crispy.
–> Another option would be tofu with sesame .
There are already detailed instructions for this.
Unwrap the monkfish fillets, wash under cold running water and prepare for filleting.
Deglaze the monkfish fillet from the middle bone and cut the fillet pieces into cubes.
–> For a low-carb dish you can buy more monkfish and increase the amount of fish.
Fry the fillet pieces in the pan with sunflower oil over high heat.
-> You can use the oil from the preparation of the basil chips.
–> Gently season the monkfish with salt and pepper.
–> A short flambé with some cognac would be a great option!
–> Prepare immediately for serving.
Arrange the boiled tomato soup in hot soup plates.
-> Decorate with the pesto.
–> Put in the fried pieces of fish
–> Decorate with basil chips in the middle
Serve quickly 🙂 Wish you a good appetite!
2. Nutritional Values
3. Prepare Tomato Soup Fresh Tomatoes
For this great soup you need sun-ripened and fantastically fragrant, ripe tomatoes or tomatoes .
The remaining ingredients are olive oil and some butter , shallots , garlic , white wine , salt , pepper , cayenne pepper and sugar .
Monkfish is an expensive fish, but it tastes great, there is a separate post for making the pesto yourself .
For the vegetarian version, replace the monkfish with smoked tofu!Cooking recommendation for vegetarian variant by chef Thomas Sixt
3.1 Prepare Basil Chips
Pick fresh basil leaves and fry in hot oil until crispy. Please use the lid, herbs are hydrous and it will splash a little.
4. Step by Step Overview
First prepare the basil pesto , the quick guide:
Roast the pine nuts , mix with basil , grated Parmesan , salt , pepper and olive oil and chill until serving.
I cook the gourmet version of the tomato soup the other way around:
- Cut the tomatoes into quarters and place in a bowl .
- Roughly mix with salt , pepper , cayenne pepper and some sugar and olive oil with a hand blender.
- There should still be chunks of tomato left.
- Let the preparation stand for a few minutes.
- Finely dice the peeled shallots and garlic .
- Put the diced vegetables in a wide, large saucepan and sauté until transparent and translucent for 10 minutes .
- Lightly caramelize the base with sugar , then deglaze with dry white wine and add the prepared tomatoes .
- Let the soup simmer over a moderate heat for 20-25 minutes .
Season the soup later with salt, pepper and a little sugar . Cayenne pepper is an additional option for a fine spiciness.
Freshly prepared tomato soup is the absolute highlight!Says chef Thomas Sixt
Poach fish in soup:
Boil a ladle of the finished soup with the same amount of water in a small saucepan.
Place the prepared bite-sized monkfish pieces in the boiling liquid and remove the pot from the heat.
Serve the soup, refine each bowl of soup with a tablespoon of pesto. Add pieces of poached monkfish and serve quickly.
This variant should give you another idea of the preparation. In the recipe I roast the monkfish.
5. More New and Suitable Cooking Recipes
Comments, Cooking Questions and Answers
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