White tomato soup is a very sophisticated version of tomato soup, ideal for both beginner festivals and holidays. The guest will stay with the word if you only say that the starter is juicy and not what soup. The aroma of tomatoes is so pungent that everyone can tell what they are eating. But since the color does not match, the soup leaves a good impression. Even if you say there is white tomato soup, it is often forgotten before you taste it because very few people know that something like this is possible. Especially if you prepare the soup yourself!

Ingredients for white tomato soup:

For the soup:

  • 1 tube of tomato paste
  • 500 g of ground tomatoes
  • 2 tbsp vegetable broth
  • 1 tbsp oregano (dried)
  • 2 teaspoons basil (dried)
  • ┬Ż Ch / k pepper
  • 1.7 liters of water

To find out the soup:

  • 1 kg of very lean beef
  • 5 eggs (white only)

To complete:

  • 400 ml sweet cream
  • 1 tbsp olive oil

Preparation of white tomato soup (starter soup):

Preparation of tomato soup:

Starter soup, as I call it, boils very quickly. To do this, briefly fry the tomato paste to further emphasize the taste of the tomatoes. Now drizzle the tomato paste with the grated tomatoes and water. Now add the vegetable broth, basil, oregano and pepper and cook for 10 minutes over medium heat. Then the tomato soup is cooled for the next stage, I do this in a sink with cold water to save time.

When the starter soup cools
Cool the soup in cold water

Clear Tomato Soup:

To “cleanse” the soup of red pigments, the soup is now cleaned. It is made with egg whites and lean meats. To do this, separate the eggs and either use ready-made lean beef, or take a piece of lean meat and grind it yourself. I prefer the second option because you buy cheaper beef and clean it from fat yourself. This will save you some money.

Lean beef
I grind lean meat myself for revelation

The beef now mix well with the egg whites and add to the still red tomato soup. Now put the soup back on the stove and slowly bring it to a boil over low heat, stirring constantly. This is how the dyes bind to proteins. Let the soup simmer for another 10 minutes over medium heat until the coloring is absorbed. Since there is still fat in the meat, which also acquires color, be careful to remove the fat with a cut spoon while cooking. The remaining fat floating on top can be removed with a piece of kitchen paper when the soup is no longer boiling.

Removal of meat and proteins:

Now carefully squeeze the tomato soup in a towel-lined strainer. You do not need to press the mass, otherwise the coloring from the meat and egg whites will open. Carefully mash or stir the minced meat with a spoon to better drain the tomato soup. Still, I usually squeeze the mass carefully, after all, every drop is precious. The exhausted soup now looks like a strong broth. Red fat eyes that may still be floating on top can still be removed with a piece of kitchen paper. It is best to cool the soup a bit and carefully place the soup on kitchen paper, wait until the fat is absorbed and then carefully remove again. This way you will also get rid of the last remnants of red fat.

If the mass is now very firmly pressed and the soup has a reddish tinge, cool the broth again, add another 4-5 egg whites, mix well and the soup will boil slowly again, stirring constantly. Now wipe again with a clean towel and the broth will become transparent again.

Finish of white tomato soup:

Now that the soup is out of color, everything is simple again. Put the almost finished white tomato soup on the stove again in a clean pot and cook again. Now add the cream and olive oil and cook for a while. If the soup is too strong for you, you can add a little water to dilute it. Depending on your taste, you can thicken the soup with a little cornstarch to thicken it. Now the soup is ready and ready to impress the guests.

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