Wednesday, 1 August 2012

Tomato Soup


Tomato Soup
This sweet and smooth as silk soup can be enjoyed both as an appetizer, or as a meal in itself with some crusty bread. Using juicy Italian Napoleon tomatoes, this soup can be made within 20 minutes, and will have you heading back for seconds.


(Serves 2-3)
2 tbsp of olive oil
6 cloves of garlic, finely chopped
1 tsp of Harissa (optional)
1 large onion, finely chopped
1 large carrot, chopped
1 400g tin tomato
1 cube of vegetable stock dissolved in 250ml of water
1 tsp of dried oregano
1 tbsp of finely chopped coriander
Salt to taste


Heat 2 tablespoons of olive oil in a large pan. Add garlic and onion and cook until slightly golden (add water if needed to prevent onions from burning).Throw in the carrots, harissa and tomatoes and cook for ten minutes on medium heat.

Using a hand blender take the pan of the heat and blend the soup till smooth. Bring back to heat and add the vegetable stock, oregano and simmer for another ten minutes. Garnish with the coriander just before taking off heat and drizzle with a little olive oil just before serving.



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