lundi, mars 08, 2010

Tomato and Basil Soup

Tomato and Basil Soup

In anticipation of Saturday's Gala, Hub said that we should only eat soup this week. If only he knew that I've been invited to lunch at P's sometime this week and that she has kindly lined up Dosas and Chicken Curry that I have no intention of missing since she would be leaving Italy in less than 2 months.

Still, one must please one's Hub especially one as sweet as mine. So I made him a nice Tomato and Basil Soup for dinner.

Tomato and Basil Soup (serves 4) :

Olive Oil
1 (red) Onion
3-4 Garlic cloves
1 Celery stalk
1 Potato
A handful of fresh Basil leaves
300g fresh ripe Tomatoes
500ml Hot water
1 can (400ml) chopped Tomatoes
1 cube Vegetable bouillon (optional)
Salt and Pepper to taste
1 Bay leaf
Cream and grated cheese for garnishing

Slice the onion, garlic, celery and potato. Heat up some olive oil in a pot and fry them till fragrant. Add the basil leaves.

Slice the tomatoes into halves. Add them to the olive oil.

Pour in the hot water, cover the pot and let it simmer for a few minutes.

Remove the cover and peel the tomatoes. It shouldn't be too difficult (I use tongs or chopsticks) when they are in haves and have been scalded.

Add the vegetable stock cube and the can of chopped tomatoes. Plus the bay leaf, salt and pepper. Cover and let it simmer for another 20-30 minutes.

Remove the bay leaf and mix the soup till it's smooth. Serve hot with cream and grated cheese, or chill and serve cold in vodka glasses with some chopped fresh basil leaves and a filet of olive oil on top.

This soup is also one of the children's favourites. A good way to make them consume their vegetables.

2 commentaires:

One Wheel a dit…

I like the picture of your tomato/basil soup, quite well taken :) Just a thought, you may want to take pictures of these orange and green soups, any blue/yellow colour soup, framed it up and hang it side by side in your kitchen. Very nice ah!

Beau Lotus a dit…

Hmmm...good idea, thanks. Will need more wall space though. For now, we're saturated, but I'll bear that in mind when we move to a new kitchen.