Who doesn’t like tomato soup? I remember eating this soup during the hot summers in Bucharest, while growing up. The tomatoes were coming from the farmers market and they were sweet and tangy at the same time. The celery and the fresh parsley were perfuming the soup in a delicate way. I cannot imagine anything more appropriate for a hot day in summer than a bowl of this tomato soup that can be consumed warm or cold. Chunky carrots, celery and peppers together with a little bit of pasta, or rice, give a wonderful texture to this delicious soup.
My version of tomato soup does not have any dairy or flour in it. It is made with vegetable oil(you can use olive oil if you feel fancy), lots of vegetables and lots of tomatoes. The pasta or the rice will thicken up the soup a little bit. However, this delicious Romanian tomato soup has a very different texture compared with the classic American one.
Just give it a try and you will see what I am talking about.
- 2-3 Tbsp vegetable oil
- 1-2 medium carrots chopped
- 1 medium onion diced
- 1-2 peppers (use any color you like)
- 2-3 stalks of celery
- 2 pounds tomatoes chopped and blended in a blender
- (optional: Use Tomato paste, canned chopped tomatoes, canned diced tomatoes)
- ¼ cup rice(or 2 handfuls of pasta)
- ½ bunch of chopped parley or 1-2 Tbsp dry parsley
- 8 cups water
- salt and pepper to taste
- Clean and chop the vegetables(onion, carrots, peppers, celery)
- Heat up the oil in a soup pot on medium high and add the chopped vegetables. Saute them for few minutes until the flavor is developed.
- Add the blended tomatoes and water.
- Add salt and pepper to your taste.
- Simmer the soup until the vegetables are tender.
- Add the pasta(or the rice) and let it cook for 7-8 minutes or until the rice or the pasta are tender)
- When the soup is cooked, sprinkle the chopped parsley on top of it.
- Serve it warm or cold as you prefer.