WHAT SPICES TO ADD TO TOMATO SOUP RECIPES

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TOMATO SOUP & BASIL | VEGETABLES RECIPES | JAMIE OLIVER ...



Tomato soup & basil | Vegetables recipes | Jamie Oliver ... image

Making your own tasty tomato soup is so easy! Give it your own spin with extra herbs and spices. If your tomato plants are groaning under the weight of all their ripe fruit, or even if you’ve just got some over-ripe tomatoes to use up, then this is a great soup to have up your sleeve. As long as your tomatoes are really ripe you’ll end up with a wonderfully sweet soup no matter what type of tomatoes you’ve used. The basil oil is also great for drizzling over salads, pastas or pizzas so if you want to keep it for a couple of weeks, just strain it through a sieve and store it in a sterile jar.

Total Time 25 minutes

Yield 6

Number Of Ingredients 6

olive oil
2 cloves of garlic
2 kg very ripe mixed tomatoes
good-quality red wine vinegar
1 large bunch of fresh basil (30g)
200 ml extra virgin olive oil

Steps:

    1. To make the basil oil, pick the basil leaves and finely chop the stalks. Put a few leaves in a bowl of cold water for later, then place the rest in a pestle and mortar. Add a pinch of sea salt and bash the basil leaves until they have broken down into a dark green paste. Transfer the paste to a jug and add your extra virgin olive oil. Mix together well.
    2. To make the soup, add a lug of olive oil to your biggest pan over a medium heat. Peel and slice the garlic and add to the pan with the basil stalks. Fry for about a minute then add all the tomatoes. Stir in 150ml of water and bring to the boil. Reduce to a medium heat and let the tomatoes cook for 5 minutes until they are slightly broken down. If your tomatoes are nice and ripe they’ll be naturally sweet and soft, which means you won’t need to cook the soup for too long.
    3. Remove the soup from the heat, add a splash of red wine vinegar then carefully blitz with a hand blender until you get a consistency that’s to your liking.
    4. Serve in warm bowls with a spoonful of bright green basil oil swirled on top and sprinkled with the reserved basil leaves. You can even eat any leftovers cold from the fridge for a really fresh, light soup.

Nutrition Facts : Calories 225 calories, FatContent 19.4 g fat, SaturatedFatContent 3 g saturated fat, ProteinContent 2.6 g protein, CarbohydrateContent 10.7 g carbohydrate, SugarContent 10.4 g sugar, SodiumContent 0.26 g salt, FiberContent 3.4 g fibre

PURéED TOMATO AND RED PEPPER SOUP RECIPE - NYT COOKING



Puréed Tomato and Red Pepper Soup Recipe - NYT Cooking image

I noticed that the most popular boxed soup at my supermarket is a tomato and red pepper soup, so I decided to come up with my own version.

Provided by Martha Rose Shulman

Total Time 1 hours

Yield 6 servings

Number Of Ingredients 18

2 red bell peppers, roasted
2 tablespoons extra virgin olive oil
1 medium onion, chopped
1/2 cup diced carrot
1/2 cup diced celery
Salt to taste
4 large garlic cloves, minced
1 28-ounce can chopped tomatoes with juice
1/4 cup tomato paste
2 sprigs fresh basil
Pinch of cinnamon
1/2 teaspoon sugar (optional)
1 1/2 quarts vegetable stock or water
1/4 cup rice, preferably a medium-grain rice like arborio
Freshly ground pepper
Garlic croutons (toast thin slices of bread, rub with a cut clove of garlic, and cut into squares)
Freshly grated Parmesan
Slivered fresh basil leaves

Steps:

  • Roast the peppers as directed, allow to cool in a covered bowl, then peel, seed and dice. Set aside.
  • Heat the oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring often, until onion is translucent, about 3 minutes, and add the carrot and celery and a generous pinch of salt. Cook, stirring often, until the vegetables are tender and fragrant, about 5 more minutes. Stir in the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the tomatoes with their liquid, the tomato paste, basil sprigs, cinnamon, sugar if using, and salt to taste. Cook over medium heat, stirring occasionally, until the tomatoes have cooked down slightly and smell fragrant, about 10 minutes.
  • Add the diced roasted peppers, the stock or water, rice, and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes, stirring from time to time. Season with freshly ground pepper, taste and adjust salt. Remove the basil sprigs.
  • Using a hand blender, purée the soup, or use a blender and purée in batches, being careful to pull a dish towel down over the top and not to cover tightly with the blender lid, then return to the pot and heat through. Taste and adjust seasonings. Serve topped with croutons, Parmesan cheese, and/or slivered basil.

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  • Using a hand blender, purée the soup, or use a blender and purée in batches, being careful to pull a dish towel down over the top and not to cover tightly with the blender lid, then return to the pot and heat through. Taste and adjust seasonings. Serve topped with croutons, Parmesan cheese, and/or slivered basil.
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