Winter Tomato Soup
Using both canned tomatoes and dried tomatoes gives this soup a rich, intense tomato-ey flavour. An assortment of other vegetables add complexity and smoothness. Add that it's very quick and easy to put together, and you've got yourself a staple winter dish. Classic with a grilled cheese sandwich.
8 servings
45 minutes - 20 minutes prep time
1 large onion
3 or 4 stalks of celery
OR 2 cups diced celeriac
2 large carrots
2 or 3 cloves of garlic
2 tablespoons extra-virgin olive oil
4 cups (1 litre, 1 quart) chicken stock
1 594 ml (28 ounce) tin diced or crushed tomatoes
50 grams (2 ounces) sundried tomatoes
1 large potato
1 teaspoon rubbed basil
1/2 teaspoon black peppercorns, crushed
1 teaspoon sea salt
1 tablespoon sugar
Peel and chop the onion. Wash and chop the celery. Both can be somewhat coarse. Peel and slice the carrots. Peel and slice the garlic.
Heat the oil in a large skillet. Sauté the onion, celery, carrots and garlic until soft and lightly browned. You may need to do this in several batches.
Meanwhile, put the chicken stock, tinned tomatoes, dried tomatoes, the potato which has been washed and diced, the basil, pepper, salt and sugar in a large pot. Bring to a simmer.
Add the sautéed vegetables when they are ready. Simmer the soup for 20 to 25 minutes, until the potatoes are tender.
Purée the soup until very smooth. Adjust the seasonings if necessary. Reheat the soup, and serve.
This keep quite well in the fridge - up to a week, no problems.
8 servings
45 minutes - 20 minutes prep time
1 large onion3 or 4 stalks of celery
OR 2 cups diced celeriac
2 large carrots
2 or 3 cloves of garlic
2 tablespoons extra-virgin olive oil
4 cups (1 litre, 1 quart) chicken stock
1 594 ml (28 ounce) tin diced or crushed tomatoes
50 grams (2 ounces) sundried tomatoes
1 large potato
1 teaspoon rubbed basil
1/2 teaspoon black peppercorns, crushed
1 teaspoon sea salt
1 tablespoon sugar
Peel and chop the onion. Wash and chop the celery. Both can be somewhat coarse. Peel and slice the carrots. Peel and slice the garlic.
Heat the oil in a large skillet. Sauté the onion, celery, carrots and garlic until soft and lightly browned. You may need to do this in several batches.
Meanwhile, put the chicken stock, tinned tomatoes, dried tomatoes, the potato which has been washed and diced, the basil, pepper, salt and sugar in a large pot. Bring to a simmer.
Add the sautéed vegetables when they are ready. Simmer the soup for 20 to 25 minutes, until the potatoes are tender.
Purée the soup until very smooth. Adjust the seasonings if necessary. Reheat the soup, and serve.
This keep quite well in the fridge - up to a week, no problems.
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