This is just one step up on the swing-o-meter of ease from opening a tin of condensed tomato soup, dumping it into a pan, and then filling the empty tin with water, pouring it into a pan, stirring and waiting while it warms up. And the benefits are numerous: less salt, less sugar, fewer chemicals and way more tasty than that fake condensed stuff.
Besides a pot to warm it up, you’ll also need a hand blender or food processor to whiz it all up. Oh, and a sharp knife to cut up the veggies. And a finger to pull the ring-tab and open the tin of chopped tomatoes.
Suggestion 1: Grab your knife and start chopping first; do all the prep-work before you even look at your pan. This recipe moves along quickly, and you don’t want to be caught out with your pot scalding away when you’ve forgotten to chop up the onion or the celery.
Suggestion 2: This recipe is also a good base for adding fresh, evenly cut-up veggies (beans, lentils, corn, peas, leeks, carrots…), or little pieces of al dente pasta, or even leftover rice. Actually almost any leftover can be added to this soup, and it turns it into something new each time. Be inventive!
I love making soup from leftovers, as I detest throwing away food. What do you do with your leftover food? I’d love to hear your inspirational ideas!
Ridiculously East Tomato Soup
1 dessert spoon olive oil
400 ml chicken broth (from cube/granules is fine: 1 cube + 400ml boiling water)
2-3 garlic cloves, chopped
1/2 onion, chopped
2 ribs of celery, chopped
pinch of chilli flakes
2 teaspoons hot horseradish (not the creamed variety)
400g tin of chopped tomatoes
1 dessert spoon crème fraîche (or sour cream)
3-4 sprigs each fresh basil and parsley, chopped
Finely chop 1/2 onion, celery, garlic, basil and parsley. Set the basil and parsley aside until needed later.
Warm the pan on medium heat, and when warm, add the olive oil. Swirl and then add the chopped onion, chilli pepper, celery and garlic. Clap the lid on your pan, and immediately turn down the heat to low so that these ingredients can ‘sweat’. They should turn opaque and release their juices in approx. 5 minutes. Keep your eyes on it; don’t let the onion of garlic brown. Remove the lid, stir well, and add 1 teaspoon of horseradish. Stir again. Add chicken broth. Stir again. Now add the chopped tomatoes, basil and parsley, and simmer for 5-7 minutes. Take the pan off the heat, and whiz with hand blender (or pour into a food processor) and process until all of the ingredients are blended and silky-smooth.
Taste, add the remaining teaspoon of horseradish if required, and adjust seasoning (salt and pepper). Just before serving, warm bowls and partially stir in a dollop of crème fraîche.
This recipe serves 2 very hungry adults for lunch, or 4 servings as a dinner starter in a small bowl.
© MiskMask 2011