To be honest, this is the first soup I have made in Malaysia. As the weather is warm all the time, I did not have motivation to make such warming food as soup. I’m happy that I gave the tomato soup a try though.
For me ‘tomato soup’ didn’t sound tasty. I believe that there are not many who enjoy eating boiled tomatoes. And the cold tomato soup that I tried in an Italian restaurant also didn’t leave me with good memories.
Besides of the all the negative impression, I chose to make the soup because of a chance to eat gorgeous soup in Johor Bahru. It was so delicious that everyone of us took a chance to refill the dish at least for a second round. From that soup I learned that even simple food can be served delicious with the right variety and proportion of spices. For this soup I used thyme as the main flavor. If you don’t like thyme, you should find another option for your taste.
For next time I would mix tomatoes with other vegetables, e.g. potatoes. I’m not sure if the sour taste was from the specific variety or all tomatoes are sour when boiled.
- 6 tomatoes
- half of onion
- 1 tbsp olive oil
- 1 grated carrot
- ~4 tbsp dried thyme
- ~1 tsp dried chili
- shrimps and butter for decoration (optional)
- Cut crosses in tomatoes and put for few minutes in hot water. It will help to peal them after. Cut the peeled tomatoes.
- Place in a pot: olive oil, chopped onion, grated carrot, thyme, chili, slat and pepper. Stew over middle heat while softened. Add the tomatoes. Stew over low heat while tomatoes have disintegrated.
- Blend the soup while becomes smooth.
- You can serve with shrimps fried in butter.