Tomato Soup (Paradicsomleves) recipe:
Hungarian Tomato Soup (Paradicsomleves)
Ingredients
- 2 tbsp vegetable oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp flour
- 2 cups (500 ml) water or vegetable broth
- 4 cups (1 liter) tomato juice or crushed tomatoes
- 1 tsp sugar (optional, to balance acidity)
- 1 tsp sweet Hungarian paprika (optional, for extra flavor)
- Salt and pepper to taste
- 1-2 tbsp fresh basil or parsley, chopped (optional)
- Cooked small pasta or rice (optional, for serving)
Instructions
- Sauté the Onion and Garlic:
- In a large pot, heat the vegetable oil or butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
- Create the Roux:
- Sprinkle the flour over the onions and garlic, stirring constantly to create a roux. Cook for 1-2 minutes, or until the mixture turns light golden.
- Add the Liquid:
- Gradually add the water or vegetable broth, stirring continuously to avoid lumps. Then add the tomato juice or crushed tomatoes and stir well to combine.
- Season the Soup:
- Add the sugar (if using), sweet Hungarian paprika (if using), salt, and pepper. Stir to combine and bring the soup to a gentle simmer.
- Simmer:
- Let the soup simmer for about 15-20 minutes, allowing the flavors to meld together. Stir occasionally.
- Finishing Touches:
- If desired, stir in the fresh basil or parsley just before serving. You can also add cooked small pasta or rice for a heartier soup.
- Serve:
- Serve the soup hot, garnished with additional herbs if desired. It’s delicious on its own or with a slice of crusty bread.
Enjoy your warm and comforting Paradicsomleves, perfect for any time of the year!