The BEST Creamy Tomato Soup Ever

Today we're having a hot and healthy dish, a soup, in this case tomato soup, with a bunch of tricks so it always turns out just the way you like it. First a little trick to easily peel the tomatoes. Look you make a gentle cross on top and then you put it in a pot. We'll use about 10 tomatoes but you can add more for stronger flavor or less for a milder taste. You put them in a pot with enough water to cover them well and heat it over medium heat right before it starts to boil. You'll see how they start to open up. See? Look I'll show you up close. Once they're cool enough to touch, take these strips. That's what the cross we made on top was for and the skin comes off like magic. That way you'll have a soup without that skin we don't want at all. It would really change the texture. What I do is save the water from boiling the tomato because some of the flavor stays in it and we're going to use it later. The rest of the tomato finely chopped without skin and ready. On the other hand I take a leek and chop it very well. To do this I like to cut it lengthwise and then chop it up. This way I get very small pieces quickly. I also finely chop an onion and what I do is cook it in a pot. So a drizzle of oil over medium or medium-high heat and in goes the garlic leek. At most over medium-high heat but don't overdo it. We don't want it to burn. That's right you're going to stir it from time to time until it starts to brown. When you notice it's starting to brown like now. Here we add the chopped onion. It's so simple. How do you put it in? Once you have it give it a few turns and do the same. We wait for it to cook stirring occasionally. When it's soft and translucent we're going to add a bit of magic with paprika. I add about a teaspoon and then stir for about half a minute. After that time the paprika is already working its magic. So we add the tomato we chopped a minute ago. Give it a few stirs so everything starts to heat up and once it's mixed I'm going to add some rosemary which I love and gives it a fantastic touch. It's optional but I recommend it and it's optional too and I also recommend adding a good splash of fried tomato. This gives it a little touch of flavor and a bit of color. Mix thoroughly so it spreads evenly and all that's left is to add the water we had set aside from cooking the tomato. At first we add as much as we want for the soup and give it a few stirs so it spreads out a bit. Once you see it's all mixed together we add salt. To each person's taste we'll also add a bit of black pepper. Always freshly ground which really brings out the flavors a lot and that's it. We mix cover and wait for the magic to happen. I like to do it slowly so I set the heat to medium or even a bit lower and leave it for more than half an hour. Although here as always you can do it to your liking more or less. Then remove it from the heat. Now for the final touch. How magical. We're going to take a slotted spoon and fish out the vegetables. Just like that I transfer it to my blender jar. We cover it and blend it on high so we turn on the machine and when we see a kind of smooth paste like this it's ready. We go back to the pot with the liquid we had left. This magic of blended veggies. And now we have the perfect texture to enjoy. Heat it up for a few minutes and enjoy. Look at this amazing pot we have with our homemade tomato soup with an incredible flavor. If you try it you'll want more. Look look look look look look what an amazing pinto. A fantastic dish, super healthy, super nutritious and most importantly it's delicious. And I recommend from here that you dare to try it. Try it once and you'll want it again. The toasted bread on top is wonderful. You just want to take a spoonful and then another. This is food of the gods. Don't miss it. Guaranteed success. And while we're at it help me out a bit. Tell me what's your favorite soup. Let's see if we can all get some ideas together.