Mom's Tomato Soup

Wintertime is here and that means the best time to bring up some old recipes of my mom and grandma, as they always know how to keep our bellies warm. So what about some tomato soup?


  • 3tbsp brown sugar

  • 0,5 l tomato puree

  • 0,5 l hot water

  • 2x cubes Maggi

  • black pepper

  • dried basil

  • Salt

For mom's "clouds":

  • 1 egg

  • 1 tbsp olive oil

  • 3 tbsp wheat flour

  • 1 tsp tomato/Italian spice mix

On Top:

  • pumpkin oil

  • pumpkin seeds


  1. In a large pot heat up some sugar (you can use honey ) until caramelized. Be careful to not burn it as no one likes it bitter!

  2. Add 0,5 litre of tomato puree (if you have fresh yummy tomatoes even better), but stay far enough, as it may bubble rapidly and splash here and there.

  3. Add 0,5 litre of water (or adjust the amount based on the water content in your tomato puree) add Maggi (vegetable or chicken bouillon) salt, pepper, stir well and let cook covered for a couple of minutes until the flavours get together.

  4. Meanwhile, you can prepare pastry "clouds", which will add some extra texture to your soup and make it more filling for that hungry belly. And best of all, you don't need to worry about the second curse, as the soup will be filling enough :)

  5. To create little "clouds", simply whisk one egg with some olive oil in a small bowl, add wheat flour, and taste with tomato mix spice or Italian herbs spice. Take a little pastry on one teaspoon and use the second teaspoon to wipe it off and drop it into boiling soup one by one.

  6. Turn the soup off the heat and serve immediately with some pumpkin oil and seeds for the extra flavour.