Alicante Tomato Soup

Alicante Tomato Soup magefesa, Sopa de tomate alicantina


  • 2 Pounds ripped tomatoes, cut into quarters.
  • 4 Oz. Short form pasta.
  • 1 Carrot, chopped.
  • 1/2 Cup parsley, chopped.
  • 1 Onion, chopped.
  • 2 Cloves garlic, minced.
  • 1 Stalk celery.
  • 1/2 Cup basil.
  • 2 Bay leaves.
  • 1 Clove.
  • 3 Tablespoon olive oil.
  • 2 Tablespoon sugar.
  • 4 Cups water.
  • Salt.


Heat the olive oil in your Magefesa pressure cooker. Stir-fry the onions, carrot, celery and garlic. Immediately add the tomatoes, basil, bay leaves, clove, sugar, salt and water. Set the cooker on position II and wait for it to come up to pressure (a steady stream of steam will start coming out of the pressure valve). At this point lower the heat and let cook for 5 minutes. Blend the mixture in a Food processor until smooth and return to pressure cooker. Reserve. Cook the pasta with salt, water and a dash of olive oil for 7 to 9 minutes or until tender. Drain and add to the reserved soup. Garnish with chopped parsley then, serve.
This is a delicious Mediterranean Tomato Soup which will make you keep asking for more. Popularly served as an appetizer, the Alicante Tomato Soup is one of the most nutritious low fat dishes. Treat your family to this tasty and healthy soup. They are going to simply adore it!

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