Tomato Soup or how you can change the style by changing the herb you are using

18 Jun
fresh from the garden

fresh from the garden

 

 

Do you like tomato soup?

I hated tomato soup as a child…coming home from school to a tomato soup was almost as bad as coming home to my father’s favourite soup…cream of wheat soup, but it was kind of brownish…honestly, yuck. My father always had my mom cook it for him, when he was out with his buddies the night before and had one too many…you know what I mean.

But now, that I am a grown up person, I started to like tomato soup…well say, it is still not my favourite soup, but it is delicious and you can change the whole feel of it, if you change the herb and add a couple of things.

So again, if the recipe calls for fresh basil and you do not have it, how about using fresh cilantro ?

Here is the recipe for a tomato soup, that you can change around as you please and as your pantry or your fridge allows.

You need:

1 big onion, chopped

2 tablespoons of olive oil

4 big tomatoes, chopped

2 medium sized potatoes, peeled and chopped

salt, pepper

herbs and I will come to that…

Sauté the onion in the olive oil, add salt and pepper, now add the tomatoes and stir until they start to soften, maybe 5 minutes. Add the potatoes and then cover the vegetables with water and bring to a boil. Simmer until the potatoes are soft, maybe for 20 minutes, blend and you have the base for any style tomato soup.

If you like a tomato a la vodka soup, add 1/3 of a cup of vodka, simmer for a bit longer. Serve in a bowl, add fresh basil and freshly whipped cream and you have an elegant appetizer for your Italian dinner. Or a main course, if you have some fresh crusty bread with it.

If you like tomato soup Mexican style, just add fresh cilantro and some finely chopped jalapeño peppers. Serve in a bowl with a teaspoon of sour cream and freshly chopped avocado.

Or a French style tomato soup…add fresh sage, that you fried in butter…that is very easy to do: Just heat up 1/2 cup butter and add fresh sage leaves and fry for 30 seconds. Serve the soup in a bowl, add 1 tablespoon of fresh cream and then top with the sage…yummy.

So one soup…3 ways to enjoy it..you can also add some fresh finely chopped cucumbers, peppers and parsley and garlic and serve it cold…a gazpacho it is…

And as usual, it shows you, that cooking is not a science..it is putting nice ingredients together and being inventive and the whole process is demystified.

I hope you will make one of the above and I would love to hear from you, how you liked it.

IMG_0712, tomato soup

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