Tomato soup with pink salmon and olives

Incredibly simple and delicious, thick tomato soup with pink salmon and olives. This soup recipe is perfect for a festive dinner, because it looks bright and elegant, and its taste is simply excellent.

Ingredients

• Fish broth - 200 Milliliters
• Tomatoes - 800 Grams
• Canned Pink Salmon - 350 Grams
• Onion - 2 Pieces
• Garlic - 2 Cloves
• Olives - 400 Grams
• Parsley - 1 Bunch
• Butter - 50 Grams
• Salt, pepper - To taste

Directions

1. Peel and finely chop the onion and garlic. Heat some oil in a heavy-bottomed saucepan, sauté the onions and garlic for 5 minutes.
2. Pour in the broth or water and grated tomatoes along with the juice that has come out, cook over high heat for 10 minutes.
3. Add pink salmon with juice and olives to the saucepan. Cook for 2 minutes. When serving, sprinkle with chopped herbs and pepper. Bon Appetit!