One thing that i have always noticed is when I’m making soup,it’s always a very calm experience,something about having a pot of liquid on a slow simmer with the aromas wafting,changing with the addition of another ingredient,there is no hurry no frenzy,the build up of flavours takes a bit of time and while waiting,stirring,my thoughts always drift to the person/persons who will be tasting it…while this happens with almost every dish I cook…with soups I do feel the thoughts linger longer almost as if it matches the way a soup is cooked …in a lingering fashion on the stove…and it always never fails to bring a smile in my thoughts and on my face !
Tomato soup
- Difficulty Level Easy
Recipe
Ingredients
- Tomatoes - 1kg
- Onions-2-chopped fine
- Celery-2 sticks chopped fine
- Garlic-2 cloves-chopped
- Basil leaves-a few 5-6(optional)
- Salt,pepper
- Extra Virgin Olive Oil (EVOO)-1 Tbsp
- Milk-1/4 cup
- Whole grain bread cut into croutons,tossed with a little EVOO and toasted in the oven until crisp...cool and keep in an airtight container.
Nutrition Info
Instructions
- De seed the tomatoes and remove the skin by blanching for 1 minute in boiling water
- Chop up the tomatoes
- In a deep pan,heat the olive oil
- Add the garlic,onion and celery and saute well until soft
- Add the tomatoes and saute,until it gets pulpy,add a dash of water and keep stirring until cooked
- Add 2 cups of water and let boil well...add salt,pepper and a dash of sugar if the tomatoes are very sour
- Take off the heat and let cool
- Puree it fine or chunky however you prefer...taste for seasoning
- Return the puree to the hob,add the milk and then turn heat on low,stirring gently
- Check seasoning
- Roll up the basil leaves and cut into thin strips
- Add to the soup,reserving a bit for garnish
- Take off heat,ladle into bowls ,garnish with shredded basil leaves and toasted croutons and serve hot/warm.
- Course : Soup
- Recipe Type : PLT Bowls Of Yum
- Ingredient : Tomato
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