Tomato Soup made from fresh Tomatoes with Pesto and Monkfish or Tofu

from Thomas Sixt
Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!
Table of Contents
1. Prepare Tomato Soup from Fresh Tomatoes
You need sun-ripened and fantastically fragrant ripe tomatoes for this great tomato soup. The remaining ingredients for this tomato soup are olive oil and some butter, shallots, garlic, white wine, salt, pepper, cayenne pepper and sugar. Monkfish is an expensive fish, but it tastes great, for the pesto selfmade there is an own contribution.For the vegetarian tomato soup, replace the anglerfish with smoked tofu!
2. Prepare Tomato Soup from fresh Tomatoes Step by Step
First prepare the basil pesto, the short instruction: Roast the pine nuts, mix with basil, grated parmesan, salt, pepper and olive oil to a basil paste and refrigerate until serving.

Tomato soup made from fresh tomatoes is the absolute crowning glory!Season the soup to taste with salt, pepper and a little sugar, then boil a ladle of tomato soup with the same amount of water in a small pot. Place the bite-sized monkfish pieces in the boiling liquid and remove the pot from the heat. Arrange the tomato soup, refine each plate of soup with a tablespoon of pesto. Add poached anglerfish pieces and serve quickly.
3. Recipe Tomato Soup with fresh Tomatoes
You can find my recipe for tomato soup made from fresh tomatoes below. As decoration I add short and crispy fried basil leaves to the soup. It tastes exciting and gives a special taste to the palate. Here are some more recipes: italien tomato soup recipe, cold tomato soup, tomato soup with fresh tomatoesTomato Soup with fresh Tomatoes
Recipe for tomato soup from fresh tomatoes. Kochwiki as a kitchen story with many chef tips from Thomas Sixt.

Cousine
Keyword
Preparation Time
10 Min.
Cook Time
40 Min.
Ingredients
4 | tbs | basil pesto (see article about making pesto yourself) |
2 | tbs | oliv oil |
2 | can | tomatoes in whole (canned tomatoes or 500 g fresh tomatoes) |
1 | tsp | brown cane sugar |
1/2 | tsp | Salt |
4 | pinch | Pepper |
4 | pc | shallots |
1 | pc | cloves of garlic (or young, green garlic) |
120 | ml | dry white wine (or prosecco) |
180 | g | anglerfish (vegetarian alternative: smoked tufo and crispy fried bread cubes) |
20 | leaves | basil fresh |
150 | ml | sun flower oil (to deep fry the basil leaves) |
Instruction
Prepare the basil pesto and chill it. I always prepare a large amount of pesto and eat it in the coming days with various dishes. That is practical and enriches the everyday life immensely.
Cut the tomatoes into quarters and put them in a bowl, mix them with salt, pepper, sugar, olive oil and some cayenne pepper coarsely with a hand blender and prepare them. I like to leave the tomatoes to stand for 15 minutes so that the taste can develop.
Cut the peeled shallots and garlic into fine cubes. When I get it, I use young green garlic, which has a finer and lighter aroma than adult garlic. Place a saucepan on top and heat two tablespoons of olive oil.
Sweat the shallots and garlic cubes in a pot for 10 minutes until colourless and transparent. Then caramelise lightly with a little sugar and deglaze with white wine.
Add the prepared tomatoes and bring to the boil. Let the soup simmer for 15 – 25 minutes. This is how the flavour of the soup develops best from my experience. If you have any tomato stems left, cook them in the soup, which adds to the fine aroma of the soup.
Season the tomato soup with salt, pepper and sugar. Heat sunflower oil in a second pot and fry the basil leaves briefly, crispy and crispy. Place the crispy basil leaves on a plate with kitchen paper and season with salt. Add some tomato soup and serve.
Poach the prepared monkfish in a saucepan with a little diluted tomato soup. Take care of the temperature: bring the liquid to the boil, remove from the heat, pickle the fish and leave to stand next to the heat. Arrange the tomato soup, add the pesto, pickle the fish and serve decorated with basil leaves.
4. Calories (kcal.) Tomato Soup from fresh Tomatoes. All nutritional Values at a Glance.
5. Other Recipes for Tomato Soup
Italian Tomato Soup made from braised Tomatoes, the secret Recipe from Italy
Prepare the tomato soup with strained canned tomatoes
Cold Tomato Soup
Gazpacho
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