The Perfect Soup for You
We had such a lovely weekend I have nothing to complain about. And even if I did have something, I would just report about it, period. Remember last week I said I wanted to take the ‘my glass is half- full approach’ and an extremely positive attitude so that I can live to be 105 like Edythe Kirchmaier. Oh yes, I am one happy woman right now.
I hope you all had a lovely weekend. If your weekend was not good, please try to have an ‘orange Monday’. I have just read on ‘color wheel pro,’ that orange combines the energy of red and happiness of yellow and is associated with joy, sunshine, and tropics. It represents enthusiasm, fascination, happiness, creativity, determination, attraction, success, encouragement and motivation. Please hang something orange in your office or favourite spot in the house, or have an orange ornament in a visible spot so when you start feeling blue, you can quickly get yourself out of the blue mood, by remembering that the colour orange represents joy and sunshine. I don’t have an orange ornament or wall hanging, yet, but I’m going to get myself one. I’ll take a picture of it and post it on the website. Please send me a picture of your favourite orange piece of art, wall hanging or ornament. I shall post it on a Monday to brighten everyone’s mood.
Today I want to share with you the recipe for Tomato Soup. This talk about the colour orange, made me remember the tomato soup I made. It was really nice and fresh. My children loved it too. Please try it and give me a feedback, if you do happen to make the soup.
Cream of Tomato Soup
Preparation time: 20 minutes; Total cooking time: 40 minutes; Serves: 4
- 2 tablespoons extra virgin olive oil
- 100g (4oz) smoked bacon, chopped
- 2 cloves garlic, peeled and crushed
- I large onion, peeled and finely chopped
- 2 stalks celery, tough strings removed and then thinly sliced
- 750g (1½ Ib) ripe tomatoes washed, skinned, deseeded, and chopped or 796ml (26oz) can Italian tomatoes
- A few basil sprigs, bruised
- 500ml (2 cups) vegetable or chicken stock
- 2-3 tablespoons tomato paste, blended with two tablespoons cold water
- 150ml (⅔ cup) 35% cream (you can use half and half)
- Salt and freshly ground black pepper
- Extra basil to garnish
- Heat a large saucepan over medium heat and add the olive oil. Fry the bacon until lightly browned.
- Add the garlic, onion and celery and sweat for 5 minutes.
- Then add the chopped tomatoes, and the bruised basil sprigs and cook gently for a further 5 minutes. Pour in the stock, bring to the boil, cover and simmer gently for 15-20 minutes or until tomatoes are pulpy and the vegetables soft.
- Remove from heat and blend until smooth. Rinse the saucepan and return the soup to it. Mix the tomato paste with 2 tablespoons cold water and stir into the soup. Heat gently until piping hot. Adjust seasoning.
- Allow the soup to cool for 2 minutes then stir in all the cream and serve immediately with chunks of fresh bread.
Points to Note:
- To skin and deseed tomatoes: Make a small cross on top of each tomato. Place the tomatoes in a large bowl. Cover with boiling water. Leave for 2 minutes, then drain, peel and discard the skins. Cut tomatoes into quarters, discard the core, Scoop out the seeds and discard, and then chop them.
- The 750g (1½Ib) tomatoes yielded 540g (1.2Ib) of tomato after peeling and deseeding. You can use the 796ml (28fl oz) can of tomatoes for this recipe.
- Last Updated: 15 March 2015
Step By Step Photos
Always remember to assemble all ingredients before you start. This makes the cooking go faster.
First start by adding 2 tablespoons olive oil to the pan. If you don’t have olive oil substitute with the oil you normally use for cooking.
Now add the bacon and fry until lightly browned. If you don’t like or don’t use bacon, please just omit it. Bacon is added to enhance the flavour of the soup.
Have the garlic, onion and celery at hand whilst frying the bacon.
Add the garlic, onion and celery and sweat for five minutes.
then add the chopped tomatoes, and the bruised basil sprigs and cook gently for a further 5 minutes.
Pour in the stock (broth).
Bring to the boil, cover and simmer gently for 15-20 minutes or until tomatoes are pulpy and the vegetables are soft.
Remove from heat and blend until smooth. You can use any type of blender or food processor.
This is what my soup looked like after blending. It looked more like carrot soup. The colour you get will depend on the type of tomatoes you use. I used Roma tomatoes. if you want a finer and smooth soup, pass it through a sieve.
Add the tomato paste, blended with water, to the soup. Heat gently until piping hot. Allow the soup to cool two minutes and then stir in all the whipping cream.
Serve the soup immediately with chunks of fresh bread.