• 850 grams ripe, firm truss tomatoes (preferably Brioso truss tomatoes)
  • Olive oil
  • 1 shallot or onion
  • 1 clove of garlic
  • Sugar
  • 1 stock cube
  • Pepper
  • Basil

Author of this recipe

Noud Steegh

Noud Steegh

Grower / producer

For Noud, Olga and Roy Steegh from Wellerlooi tomato growing is in their blood. As long ago as 1953, Noud’s father started the first crop and now, nearly 60 years and two generations later, the... Read more

There is no soup more delicious than one made with fresh ingredients. For this savoury soup you need ripe, firm truss tomatoes.

Total votes: 179


Peel off the skins of the truss tomatoes, cut them into parts and remove the seeds. Sauté the shredded shallot and finely cut garlic gently in the oil. Sprinkle 1 table spoon of sugar over it and fry for 1 minute on high heat. Add half a liter of water with the stock cube and allow to boil. Add the tomatoes and allow to cook gently for 10 minutes. Puree the soup with a hand blender into a smooth soup. Season with pepper. Divide the soup over 4 bowls and sprinkle the basil over it. Nice addition: French bread with garlic butter! Enjoy!

Tips from the author

Variation: Ginger is a good alternative for seasoning if you are looking for a bit of sweetness, or use tabasco for a spicier soup. If preferred, a can of tomato puree can be added or some meat balls. Tips: Peeling will be easier after putting the truss tomatoes into boiling water. Seeds can also be removed after pureeing by sieving the soup. Use some more tomatoes for a thicker soup. Fresh, ripe truss tomatoes are shiny, have a beautiful red colour and the crown looks freshly green. So, use Sunfresh tomatoes!

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