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homemade tomato soup with tomato juice

Homemade Tomato Soup with Tomato Juice – A Super Easy Recipe

Larisa Iernutan
This basic homemade tomato soup with tomato juice can be easily transformed into the best vegetarian tomato soup in which pasta can be added, as I did, or into a chicken soup .
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Soup
Cuisine Spanish
Servings 12 people
Calories 125 kcal

Equipment

  • 1 Multi-cooker / Slow cooker / Pot
  • 1 Vegetable grater/ Thermomix / Food chopper

Ingredients
 
 

  • 3 pcs Carrots
  • 1 pc Parsnip
  • 1 pc Celery root
  • 2 pcs Onions
  • 1 pc Bunch of parsley leaves
  • 1 tbsp Vegetable oil
  • 500 ml Tomato juice preferably homemade;
  • 1-1,5 l Water
  • 2 tbsp Sour cream
  • 1 pc Egg yolk
  • Salt
  • Black pepper
  • Sweet paprika

Optional: pasta / rice /semolina and eggs (for semolina dumplings) / meat (poultry, pork, beef orground meat for meatballs);

    Instructions
     

    • First, you need to finely chop your vegetables using a vegetable grater or a food chopper. I used the Thermomix to grate them;
    • Then, select the BROWN/SAUTE program of the CrockPot Express Multicooker for 10 minutes, and wait until the pot is heated;
    • Once the pot is heated, add 1 tbsp vegetable oil and add the grated vegetables;
    • Add salt, pepper and sweet paprika and stir-fry the seasoned vegetables;
    • Once the program has ended, add the homemade tomato juice;
      healthy vegetables and tomato juice soup
    • Now, add the quantity of water that you need in order to obtain the portions of soup that you seek;
    • Now, you can close the lid and cook the soup for 20 minutes, using the SOUP program;
    • Once the program is over, release the pressure from the pot and open the lid; Add the pasta;
      If you use rice, or meatballs you will need to use a longer time for cooking;
    • Also, place the parsley leaves in the soup;
      I do this because Sofia doesn’t like the finely chopped parsley leaves. If you like to incorporate parsley into the soup, chop the leaves finely and add them into the soup, without the need to remove them at the end of the cooking process;
      parsley in a healthy soup
    • Place the lid on top of the pot once again and lock it. Cook the pasta for extra 3 minutes, using the MANUAL Program, at High Pressure;
    • Meanwhile, using a bowl, place an egg yolk;
    • Add 2 tbsp of soup cream;
    • Using a fork, mix the egg yolk with the sour cream well;
    • Once the MANUAL program is over, release the pressure from the Multicooker and open the lid. If you used the brunch of parsley leaves like I did, now it’s time to remove them;
    • Slowly, pour the egg yolk and sour cream mixture into the hot soup;
    • Place the lid on top of the pot and leave the aromas to combine for at least 10 minutes before serving the soup.

    Nutrition

    Serving: 250gCalories: 125kcal
    Keyword basic homemade tomato soup, best vegetarian tomato soup recipe, chicken soup with tomatoes and vegetables, crockpot vegetable soup with tomato juice, easy vegetable soup with tomato juice, healthy tomato vegetable soup recipe, homemade tomato soup, tomato veggie soup, vegetarian tomato soup
    Tried this recipe?Let us know how it was!