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tomato soup recipe
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5 from 1 vote

Fresh Tomato Soup

Croatian style tomato soup with fresh tomatoes is one of the most invigorating soups. It is always homemade and even thought it is made from scratch, the recipe is easy and simple to follow.
Course Soup
Cuisine Croatian, Mediterranean
Keyword fresh
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 4
Calories 160 kcal

Ingredients

For the tomato soup

  • 1.5 kg ripe tomatoes (3.3 lbs )
  • 1 medium onion (chopped)
  • 2 tbsp olive oil
  • 1 tbsp sugar
  • 2 medium carrots (diced)
  • 1 medium parsley root (diced)
  • 3 cloves of garlic (roughly chopped)
  • Salt to taste
  • Pepper to taste
  • Dried rosemary/thyme to taste
  • 1 l water (4 cups )
  • 1 tsp tomato paste
  • Chopped parsley leaves to garnish

For the egg dumplings

  • 2 medium eggs (weighing c. 115 g (4 oz))
  • 70 g all-purpose flour (1/2 cup )
  • 1/2 tsp salt

Instructions

  • Cut a cross into each tomato before leaving them submerged in hot water for 2-3 minutes. Then peel and cut into larger chunks. Squeeze and strain through your hands to remove as much liquid and seeds as possible.
    how to peel tomatoes
  • Sauté the onion in olive oil until translucent. Add the sugar.
  • Throw in the carrots, parsley roots and garlic. Season with salt, pepper and herbs. Simmer for a few minutes to release the flavours.
  • Add the tomato chunks and bring to a simmer. Pour the water in, bring to a boil and cook on medium heat for 30 minutes.
  • While the soup is cooking, make the dumplings. Whisk the eggs and season with salt. Gradually add the flour and keep stirring with a fork, about 5 minutes. The mixture will be runny. Cover with cling film (plastic wrap) and leave in the fridge for 30 minutes.
    flour and egg dumplings
  • After the soup was cooking for 30 minutes, blitz it with the immersion blender into a silky texture. Add the tomato paste.
  • Take the egg dumplings batter out of the fridge and stir a little more. The mixture will be a bit thicker now.
    egg dumplings
  • Scoop a small amount of the mixture onto the tip of one spoon and push it off with the other spoon. This creates oval-shaped dumplings. Drop them gently into the pot. Dip the spoons in the liquid between each dumpling.
    how to make egg dumplings
  • After they rise to the top, continue to cook for about 10 minutes. They will puff up. Some will turn out shaggy and uneven, but this is normal for egg dumplings.