“You like to-may-toes and I like to-mah-toes”
I`m not sure George and Ira Gershwin would like that I use their song lyrics as a referral to how incredible many different recipes for tomato soup there can be found around the world, but it seemed fitting.

Hot, cold, creamy, chunky, smooth – Oh, let`s call the whole thing off, and get back into the kitchen to prepare this delicious tomato and potato soup with black olives.


This gives about 4 servings.

* 400 g Canned Tomatoes
* 500 ml Broth, vegetable
* 1 big Baking Potato
* 2 tablespoons Oliveoil
* A handful Basil Leaves
* 1 Shallot Onion
* 1 big Garlic Clove
* 1 teaspoon Grated Ginger
* 4 tablespoons Black Olives, pitted


Peel the potato and chop it up into smaller pieces.
Peel and Cut the onion and garlic in slices.
Place potatoes, onion, garlic and oliveoil in a soup pan.
Turn the heat up to middle stove temperature.
Mix the ingredients quickly together and stir occationally to keep the potatoes from sticking to the pan.
If the potatoes get a little burnt this is no problem.
After five minutes, add the tomatoes and broth.
Mix together and add the star anise, ginger and basil.
Take the star anise out after 10 minutes.
Let everything simmer for 15 minutes or longer if the potato is not mashable.

Take the soup pan off the hot plate.
Use a handblender right in the soup pan to make everything smooth.
The potato will make the soup creamy.


Heat up the soup again.
Add more water if you find it too thick.
Taste and add salt and pepper if needed, but remember that the black olives you will garnish with right before serving, will also provide salt.
Serve hot with the olives and perhaps some fresh bread.


The anethole in star anis has an antibacterial and anti-fungal effect.
It`s a superfood from Asia and great to have in your tea.



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