Recipe for: Tomato soup with basil (May edition) - photo 1
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Recipe for: Tomato soup with basil (May edition)

Pikantne Soups May Day 60 min Medium 6 wyświetleń ~26.85 PLN - (0)
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Description

Creamy tomato soup with a distinct, fresh aroma of basil — a light, springtime suggestion perfect for a May picnic or a family meal outdoors. The base consists of fresh tomatoes briefly blanched and evaporated, giving the soup an intense, natural flavor without preservatives. The addition of carrot and celery adds depth, a bit of sugar and lemon juice balance the acidity, and optional cream gives it a silky texture. Serve with cooked barley or crispy bacon as a twist — both additions suit the outdoor character of the May holiday. The dish is visually striking: an intense red color contrasted with the green of basil and creamy swirls of cream.

Ingredients Used

Ingredients (15)

Servings:
4
  • Tomato 10 szt. (~1200 g)
  • Onion 1 szt. (~150 g)
  • Garlic 3 ząbki (~15 g)
  • Carrot 2.5 szt. (~200 g)
  • Celeriac 150 g
  • Rapeseed oil 30 g
  • Vegetable broth 1000 ml
  • Sugar 10 g
  • Lemon juice 15 ml
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • Basil 30 g
  • ✨ Opcjonalne
  • 18% cream 100 ml
  • Barley groats 150 g
  • Smoked bacon 100 g
💰 Szacowany koszt dania: ~26.85 PLN (6.71 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of tomatoes

1

Scoring and blanching: Prepare a pot of boiling water and a large bowl of very cold water (with ice). On a cutting board, make a crosswise incision on each tomato near the stem. Place the tomatoes in boiling water in batches for 20–30 seconds, until the skin starts to crack. Remove with a slotted spoon and immediately transfer to the cold water to stop the cooking. Once cooled, peel off the skin — it should come off easily. Cut the tomatoes, remove the hard parts near the stem, and chop into larger pieces.

Ingredients: Tomato
Use a large pot (at least 4–5 l) for blanching and a metal slotted spoon. The cuts are important — without them, the skin does not come off easily. This is a key step for a smooth, non-bitter soup.

Preparing the vegetables

2

Peeling and chopping: Peel the onion and chop it into small cubes (about 5 mm). Peel the carrot and slice it thinly or cut it into small cubes (about 5-7 mm). Peel the celery and cut it into cubes of a similar size. Peel the garlic cloves and finely chop them or press them through a garlic press.

Ingredients: Onion, Carrot, Celeriac, Garlic
Use a sharp chef's knife and a non-slip cutting board. Small, even pieces of vegetables ensure even sautéing and a smooth consistency after blending.

Sautéing

3

In a large pot, heat canola oil over medium heat. First, add the onion and sauté for 4–5 minutes, stirring constantly with a wooden spoon, until the onion becomes translucent and slightly golden (not browned). Add the carrot and celery, and sauté for another 6–8 minutes, until the vegetables soften. Finally, add the garlic and sauté for 30–40 seconds, until fragrant — do not burn.

Ingredients: Rapeseed oil, Onion, Carrot, Celeriac, Garlic
Use a wide pot with a capacity of 4–5 l. Keep the heat medium; if the vegetables start to brown too quickly, reduce the temperature. A wooden spoon or spatula is best for stirring.

Cooking the soup

4

Add the chopped tomatoes and 10 g of sugar to the pot. Pour in the vegetable broth and bring to a boil over high heat. Once the soup starts to boil, reduce the heat and simmer partially covered for 20–25 minutes, until all the flavors meld and the tomatoes break down completely.

Ingredients: Tomato, Sugar, Vegetable broth
Use a lid to partially cover (shifted so that steam gathers above the pot). Cooking time depends on the ripeness of the tomatoes — cook longer if they are less juicy.

Blending and pureeing

5

Turn off the heat. Blend the soup with an immersion blender directly in the pot, holding the blender firmly with both hands, until you achieve a smooth, creamy consistency (about 1–2 minutes). For a very smooth texture, strain the soup through a fine sieve or food mill, using a spoon or rubber spatula to separate the fibrous part.

Ingredients: Tomato
Use an immersion blender or a countertop blender (first cool the soup a bit if you are blending hot liquids in the blender). Pureeing gives a silky texture, especially if you want to serve the soup elegantly at a May Day gathering.

Seasoning

6

Add finely chopped half of the basil (leaves) to the smooth soup and optionally cream if you are using it. Mix thoroughly. Season with salt and pepper: first add 3 g of salt (about 3/5 teaspoon), taste, and then adjust to your liking. Add a tablespoon of lemon juice, taste, and adjust — if the soup is too sour, add a little sugar.

Ingredients: Basil, 18% cream, Salt, Black pepper, Lemon juice, Sugar
Add salt and pepper gradually — it's easier to season than to unsalt. If you are using cream, temper it first with a few tablespoons of hot soup before mixing it into the pot to prevent it from curdling.

Cooking barley (optional side)

7

If you are serving pearl barley: rinse the barley under cold running water. Pour the barley into a pot, add 3 times the volume of water compared to the barley, and bring to a boil. Reduce the heat and cook for 40–45 minutes, until the grains are soft but firm. After cooking, drain the excess water and season with a pinch of salt and a teaspoon of butter or a little oil.

Ingredients: Barley groats, Salt
Use a small saucepan with a thick bottom. Cooking time may vary depending on the barley producer — check from the 35th minute. You can prepare the barley in advance and take it in a thermos for a picnic.

Preparing the bacon (optional addition)

8

If you are using bacon: cut the slices into thin strips. Heat a pan without adding any fat and fry the bacon over medium heat for 6–8 minutes until crispy and golden. Drain on paper towels.

Ingredients: Smoked bacon
The best is a cast iron skillet or a non-stick pan with a diameter of 24–28 cm. Be careful, the bacon splatters — partially cover the pan or use a splatter guard.

Serving

9

Heat the soup to serving temperature. Place 2–3 tablespoons of cooked barley (optional) at the bottom of the soup plate or sprinkle the plate with crispy bacon. Pour in the soup, garnish with fresh basil leaves, and if using cream, swirl gently with a spoon for effect. Serve hot with bread or, for an outdoor version, in a thermos.

Ingredients: Barley groats, Smoked bacon, Basil, 18% cream, Tomato
Use deep plates with a diameter of 20–22 cm for serving. The addition of barley makes the soup hearty — perfect for longer hikes or family gatherings outdoors.

Fun Fact

💡

Traditional Polish tomato soup was often served with rice or dumplings; replacing rice with barley is a return to local grains and flavors, increasingly practiced in modern Polish cuisine.

Best for

majówka piknik rodzinny obiad

Tips

🍽️ Serving

Serve the soup hot in deep plates, garnished with fresh basil and a swirl of cream. For a picnic, take the barley separately in a sealed container, and serve the bacon on a plate as a crispy addition. Light sourdough bread or toasted slices as croutons pair well with the soup.

🥡 Storage

Store the soup in the refrigerator for up to 3 days in an airtight container. Do not add fresh basil or cream before storing — add them before serving. Heat gently over low heat, stirring to prevent burning. The soup can be frozen for up to 3 months without cream and basil.

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