We have had beautiful days in Sydney the past month or two, a far cry from the cold and wintry days we experienced in Chicago this time last year. However lately we have had a bit of a cold snap. I don't know if I can really call it a cold snap when you need to kick off your thongs (and I don't mean the American variety, I'm talking flip flops, jandals etc, etc) and throw on a pair of socks or pull on a jumper (sweater) to stop the slight chill you are feeling when out walking.
Whenever I get cold I crave soup and lots of it. I bought a big bag of tomatoes the other day with the intention of making tomato confit. My tomatoes were still sitting on the bench top 4 days later and nowhere near being confied! Pam offered to peel the skin on the tomatoes while I was racing about doing something with the boys so with that offer on the table I thought it a perfect time to whip up a quick and easy tomato soup.
As a lot of you know my youngest Alex wont eat a tomato in a salad no matter what I do to it, however a great big bowl of bright red tomato soup tickles his fancy and will eat it with gusto?? My sister is the same, it must be some king of genetic hiccup that only applies to the blonde's in my family? Anyways once the tomatoes were peeled (thanks Pam) by tossing them in simmering water for a minute or two and then dropping them straight into cold water so they don't go soft, making the soup was a matter of chopping, sauteing, boiling and then blending thus all cooked served and eaten with in 30 minutes. Speed also had something to do with the fact it was gearing on to 1.30pm and we still hadn't eaten!
Tomato soup has 101 different spins on it, this one is a simple version due to me making it the day before my grocery shop with not much in the pantry so feel free to chock it with fresh herbs when blending, adding a dollop of sour cream or cream when serving or do as I do and squeeze in some lemon juice and grind on some chilli flakes to satisfy your hot, sour salty taste buds.
Easy Tomato Soup
50g butter
2 teaspoons ginger, grated
1 garlic clove, minced
1 large onion, roughly diced
2 tablespoons tomato paste
1.25kg fresh tomatoes (peeled and diced)
2 teaspoons salt (I use Malden sea salt)
2 bay leaves
1 teaspoon oregano
1 cup water
Melt butter over medium to high heat.
Add ginger, garlic and onion, saute until onion is transparent (approx 3-5 minutes).
Add tomato paste and fry until colour deepens, approx 3-4 minutes.
Add remaining ingredients, bring to the boil, stir then simmer for 10 minutes.
Remove from heat and process until thick and smooth.
Note: I have also been known to use leftover soup for a pasta sauce chocked with bacon, veggies and parmesan cheese- yumm!
2 comments:
Love tomato soup! My family will eat tomatoes every which way but fresh. As the cool weather approaches soup is becomes so comforting and satisfying.
I hear you Velva, thanks for stopping by- your Lime and chipotle shrimp look fabulous!
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