An easy way to use a lot of tomatoes during summer, and wonderfully warming and comforting during winter! This recipe is a slightly modified version of my Mom's, which makes me feel taken back to childhood and makes me happy. Warms heart, stomach and soul!
you will need...
|700 mL||Passata and 1 can diced tomatoes, or|
|2 kg||fresh tomatoes|
|150 g||barley grains|
|2 TL||broth powder|
What you need are two pots, one for the barley and one for the tomatoes. Barley is a regional grain which can be found in most German supermarkets as pearl barley ("Perlengraupen") or "Gerstengraupen" which would translate to grains of barley or so. It is probably better known from beer production, in the form of barley malt. Like most grains, it has to be cooked for quite a while to soften.
- You start with bringing the barley with broth (mixed out of water and broth powder) to a boil. Then, you turn down the heat and let it slightly cook for 20 minutes. After that, just switch off the cooking plate and let it sit for another 10 minutes or so.
- In the second pot, glaze the minced onion in the butter. Add the tomatoes (fresh or canned) and season with salt and pepper. If you're working with fresh tomatoes, you need to be a little patient at this point, add a little water if needed to prevent it from sticking to the pot and wait for a while. Then you can remove the tomato skins from the pot using a fork.
- At this point, the contents of the two pots can be put together into one. Then, cream, honey and basil can be added. Bring the soup to a boil, add some more broth if needed, and season to taste.
- We served the tomato soup with fresh, self-made rolls, croutons, lemon juice and balsamic vinegar cream.