The recipe for thick and nourishing tomato soup with mussels in Sicilian style and toasted white bread is perfect for vegetarian and lenten menus (fish days).
For the soup, it is not necessary to use fresh tomatoes, canned tomatoes without peels are even more suitable - you do not have to peel vegetables.
It will take 45 minutes to prepare, from these ingredients you get 4 servings.
- mussels - 500 g;
- onions - 250 g;
- carrots - 120 g;
- fresh tomatoes - 200 g;
- garlic - 1-2 tooth .;
- tomatoes in their own juice without skin - 300 g;
- white bread - 4 slices;
- olive oil, salt, pepper, basil for serving.
For fish broth:
- edged salmon or pink salmon (head, ridges, abdomen) - 600 g;
- carrots - 100 g;
- onions 100 g;
- dill, bay leaf, celery stalks, salt to taste.
How to cook tomato soup with mussels
First, prepare the broth. Put fish in the pan, pour water, add celery, a bunch of dill, bay leaf. By the way, if you are cooking broth from a fish head, you must remove the gills.
Add the onion and sliced carrots to the broth, salt, bring to a boil over high heat. Remove the scale with a slotted spoon, turn off the gas, cook for 30 minutes, then strain.
30 minutes before the start of cooking we get frozen mussels, leave at room temperature.
Finely cut onions.
We rub carrots on a large grater.
Scald fresh tomatoes, peel, cut into cubes.
Fry onion and carrot in olive oil until soft, then add chopped tomatoes, simmer for 10 minutes.
We put in a pot a jar of canned tomatoes without the skin, along with tomato juice.
Cooking vegetables on low heat for about 20 minutes.
Pour the strained fish broth into the pan, grind the food with a blender.
Next, add thawed mussels and a clove of garlic passed through a press, salt.
Bring to a boil, turn off the gas, cook for 5 minutes.
Fry slices of white bread in a toaster, put it on the bottom of the soup bowl.
Pour soup in plates, pepper, sprinkle with green basil before serving.