Due to my injury inflicted running fast, I have really been trying to eat well this week. Due to my love of all things baked and sweet, its not easy. I have been fighting the call of the chocolate and resisting the lure to bake something horribly decadent. I am strong. Like a bull.
So in the interest of healthy eating and to ensure that I go to work armed with enough vegetable goodness to obscure all thoughts of the vending machine, I decided to make a huge vat of tomato soup. Tomato is my absolute favourite soup and I don’t need much of an excuse to crack out my biggest saucepan and the tomatoes and basil.
This soup uses tinned tomatoes and it really has a different flavour to a fresh tomato soup. Fresh tomatoes have their place, and they are beautiful and tasty, but tinned tomatoes also have their place. Pasta sauce, bolognaise, stews, and this soup. Don’t believe me? Try it for yourself.
All tinned tomatoes are not created equal. Some are saltier, sweeter or more acidic than others. taste the soup before seasoning and then add, salt, pepper, and even some acid-balancing sugar to taste. Its your soup, make it uniquely to your taste.
Don’t you love the colour of it? Its just so red and vibrant and gorgeous. Where’s a spoon?
It makes a lovely work day lunch on a sunny day when you have just been for a blustery walk and the hunger pangs are just starting. Or even a hot and comforting dinner for one, with a chunk of fresh bread and a girlie movie enjoyed while curled up on the sofa.
Creamy Tomato Soup
Adapted from the fabulous Joy the Baker
50g unsalted butter
2 Tablespoons olive oil
1 medium onion, chopped
1 medium carrot, finely diced
course sea salt and fresh black pepper
splash of red wine vinegar (just over 1 Tablespoon)
1/4 cup all-purpose flour
3 Tablespoons tomato paste
1 dried bay leaf
1 teaspoon dried basil
1/2 teaspoon dried oregano
800ml chicken stock
800g whole peeled tomatoes in juice
1/2 cup cream
In a large saucepan or Dutch oven melt butter over medium heat. Add oil, carrot and onion and season with salt and pepper. Cook until the onion is translucent and the carrots are well on their way to softening, about 7 to 8 minutes. Add the splash of vinegar at stir until cooked off.
Turn flame to low and add flour. Incorporate into the onion and carrots. Add tomato paste and cook for 1 minute to distribute the paste and cook off the flour taste. Add chicken broth and bay leaf.
With clean hands add the tomatoes to the pot, breaking the whole tomatoes up with your hands as you add the tomatoes and the juice. Bring to a boil and reduce heat to a simmer for 30 minutes, stirring occasionally.
Remove from heat. Using an emulsion blender, puree soup in pot until you’ve reached the desired consistency. If you don’t have an emulsion blender, let the soup cool for about 30 minutes and, working in two or three batches, puree some of the soup in a conventional blender until smooth. Place pureed soup in a bowl and puree the remainder in the pot.
Return pureed soup to the pot and stir in milk or cream. Season with salt and pepper to taste. Let cool to room temperature before dividing among airtight containers or jars (leaving 1 inch of space at the top) and freeze.