Sopa De Tomate (Tomato Soup)
There are few things more comforting than a good bowl of hot soup. The combination of vegetables with some liquid can be a very nutritious food.
First soups were cooked around a wood fire in the neolithic period (11.000 -8.000 years ago?), once humans made clay bowls that they could place over the fire.
The word sopa (soup in Spanish) comes from the Latin word suppa, bread soaked in broth, that comes from the Germanic term soppa with the same meaning.
Tomatoes are a good source of vitamin C and minerals; it has nutrients that tolerate heat well. One of its main components are lycopene, that has antioxidant qualities.
3 lbs. of tomatoes
4 garlic cloves
2 Shallots or one onion
2 Carrots
Thyme
Olive Oil and salt
50 fl. oz. of vegetable broth (you might need less, depending on the consistency you like)
1. Preheat oven at 395
2. Peel carrots and shallots, place them with the rest of the vegetables on an oven tray with parchment paper and bake for 40 minutes.
3. Peel garlic cloves, and throw everything in an electric food processor with the vegetable broth that you want depending on the consistency you like, and it’s all done!
4. I decorate mine with some basil.
Marta Díaz Megías was born and raised in Madrid, Spain and is as an official Translator/Interpreter from the Catholic University of Paris. She has always had a personal passion for cooking and started her own catering company in Madrid, and taught cooking courses for several years as well. Marta now lives in Southern California and loves promoting Spanish cuisine.