Soup Krim Tomat (Creamy Tomato Soup)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan (Untuk 2-3 porsi)

• 500 gr Tomat ranum, 1 Bawang putih-cacah

• 20 gr Bawang merah/Bawang bombay-cincang

• ½ st Basil kering & ¼ st Oregano kering

• 100 ml Kaldu ayam+100 ml Krim/Susu

• 1 sm Minyak, 1-1½ st Terigu+2 sm Air

• 1½ sm Mentega, Garam, Lada bubuk

• sejumput Cabai bubuk (opsional)

Toping: opsional

• Daun Basil/Dill/Thyme/Peterseli segar-iris2

• potongan Roti kering/Roti panggang/Baguette

• Keju serut, Saus Adobo/Saus Salsa/Pesto

Cara membuat

• Potong tomat menjadi 4 atau 8 (tergantung besarnya). Minyaki sedikit wajan datar. Nyalakan kompor di sedang-besar lalu letakkan irisan tomat di wajan dalam 1 lapisan. Masak selama 7-8 menit. untuk mengkaramelkan tomat. Beri bawang putih, cabai bubuk & herba2 kering. Masak & aduk sampai harum. Angkat lalu sisihkan.

• Lelehkan mentega di panci dengan api sedang-kecil. Tumis bawang merah/bombay sampai matang. Tuangi campuran kaldu & krim/susu, aduk rata lalu didihkan. Kecilkan api ke rendah lalu tuangi campuran terigu & air. Masak & aduk terus sampai cairan mengental. Masukkan potongan tomat & herba, aduk untuk menyatukan rasa dengan baik. Masak sampai tomat empuk. Matikan api.

• Dengan blender tongkat, proses soup sampai hancur & lembut (sesuai tekstur yang disukai). Bisa juga diproses dengan blender biasa, tetapi harus menunggu sampai soup sedikit mendingin. Setelah diproses, kembalikan soup ke panci. Nyalakan api kecil. Bumbui soup dng garam & lada. Aduk rata & masak soup selama 5-7 menit (jangan didihkan soup).

• Tuang soup ke mangkuk2 saji. Beri keju, herba atau saus adobo/salsa/pesto. Hidangkan dengan roti. Untuk membuat baguette atau roti tawar sendiri, silakan klik di link ini: Saus Pesto Daun Basil, Roti Baguette Tanpa Diuleni atau Roti Tawar

Ingredients (For 2-3 portions)

• 500 gr ripe Tomatoes, 1½ tbsp Butter, Salt

• 20 gr Shallot/Onion-chopped, ground Pepper

• 1 Garlic clove-minced, ¼ tsp dried Oregano

• 100 ml Chicken broth+100 ml Cream/Milk

• 1 tbsp Oil, 1-1½ tsp Flour+2 tbsp Water

• ½ tsp dried Basil, pinch of Chilli flakes (optional)

Topping: optional

• fresh Basil/Dill/Thyme/Parsley-sliced

• grated Cheese, Croutons/Toast/Baguette

• Adobo sauce/fresh Salsa/Pesto

Instructions

• Cut tomatoes into quarters/eighths (depends on the size). Lightly oil a non stick skillet or flat griddle. Turn the heat to medium high & then lay tomato slices in a single layer; allow it to cook for 7-8 minutes. to caramelized the tomatoes. Add in garlic, chilli flakes & dried herbs. Cook & stir until fragrant. Remove from the heat & set it aside .

• In a pot, melt butter over medium-low heat. Sauté the onion/shallot until it’s cooked. Pour in broth-cream mixture; stir to combine & bring it to a boil. Reduce the heat to low, then stir in the flour-water mixture. Cook & stir continuously, allow the mixture to thicken. Add in tomato slices & herbs; stir to combine the favour. Allow the mixture to simmer until the tomato soften. Turn off the heat

• Using an immersion blender, process the soup until it is smooth & creamy (up to your desired texture). You could also use a stand blender, but you have to wait until it’s cooling down a bit. After processing it, return the soup back into the pot. Turn on the heat to low. Season the soup with salt & pepper. Stir to combine it well & allow the soup to simmer for 5-7 min (don’t boil it).

• Ladle soup into serving bowls. Top with shredded cheese, fresh herbs or Adobo sauce/Salsa/Pesto. Serve it with bread. To make a home-made Basil Pesto sauce, Baguette or Toast bread, please click on this link; Basil Pesto Sauce, No-Knead Baguette Bread atau Toast/White Bread

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