Prepare to embark on a culinary journey that challenges everything you thought you knew about tomato soup! The Feher Paradicsomleves, or Hungarian White Tomato Soup, is a magical dish that transforms the humble white tomato into a creamy, luxurious experience that will tantalize your taste buds and transport you straight to the heart of Hungary. Unlike any tomato soup you've tried before, this recipe is about to become your new secret weapon in the kitchen, promising both simplicity and extraordinary flavor.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Hungarian
Serves: 4 servings
Ingredients
- 2 pounds white tomatoes, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon sugar
- Salt and pepper to taste
Instructions
- Prepare all ingredients by washing the white tomatoes thoroughly, then chopping them into uniform pieces. Dice the onion finely and mince the garlic cloves.
- Heat a large soup pot over medium heat. Add a small amount of olive oil or butter to prevent sticking.
- Sauté the diced onions until they become translucent and slightly soft, approximately 3-4 minutes, stirring occasionally to prevent burning.
- Add the minced garlic and cook for an additional 30-45 seconds, until fragrant but not browned.
- Carefully add the chopped white tomatoes to the pot, stirring to combine with the onions and garlic.
- Pour in the vegetable broth, ensuring all tomatoes are mostly covered by the liquid.
- Add the sugar, which will help balance the tomatoes' natural acidity and enhance their flavor.
- Season with salt and pepper, starting with a small amount and adjusting to taste during cooking.
- Bring the soup to a gentle boil, then reduce heat and simmer uncovered for 25-30 minutes, allowing the tomatoes to break down and flavors to meld.
- Use an immersion blender to puree the soup until smooth, or carefully transfer to a standard blender in batches.
- Taste and adjust seasoning as needed, adding more salt, pepper, or a touch of sugar to balance flavors.
- Serve hot, optionally garnishing with fresh herbs like parsley or a dollop of sour cream.
Tips
- Choose the freshest white tomatoes possible - their flavor is the star of this dish.
- Don't rush the sautéing process; letting onions and garlic develop their flavors slowly is key to depth.
- The sugar is crucial - it balances acidity, so add it gradually and taste as you go.
- For an extra silky texture, strain the soup after blending to remove any potential skin or seeds.
- This soup freezes beautifully, so make a large batch and save some for later.
- Experiment with garnishes like crispy croutons, fresh herbs, or a swirl of cream to elevate the presentation.
- If white tomatoes are hard to find, you can substitute with pale yellow or very ripe yellow tomatoes.
Nutrition Facts
Calories: 75kcal
Carbohydrates: 15g
Protein: 3g
Fat: 1g
Saturated Fat: 0g
Cholesterol: 0mg
