Serves 4 to 6
Prep Time: 30’
Cooking Time: 1h30’
What you need:
- 6 Medium or 4 Large Fresh Tomatoes, diced (Preferably Ripe)
- 4 Medium Carrots, diced
- 1 Sweet Potato, diced
- 1 Large Roasted Red Pepper, diced (recipe can do without it)
- ½ Brown Onion, chopped
- 1 Can of Chopped Tomatoes (400g)
- 4 Tbsp Vegetable Oil
- 4 cups of room temperature Stock (Vegetable or Chicken)
- 2 cups of hot water (same stock flavor)
- 1 Tbsp Ground Black Pepper
- 1 Tbsp Ground White Pepper
- 1 Tbsp Turmeric Powder
- 1 Tbsp Ground Cumin
- ½ Tsp Nutmeg
- 1 Tbsp Ginger Powder
- 1 Tbsp Mild Curry Powder
- 1 Tbsp Dried Coriander
- 1 Tbsp Dried Parsley
- 1 Tbsp Dried Basil
- 1 Tbsp Worcestershire Sauce
Optional Side Dish:
- I like my tomato soup served with a few drops of Balsamic Vinegar
- Sautéed Green Vegetables
And here’s another soup! Who can survive winter without soups! Not Me!
This soup has lots of spices and herbs! The flavors are so rich!
So as usual, prepare all your veggies whether it’s chopping or dicing.
Heat the oil and fry the onions until soft, add your carrots and sweet potato first, stir them for a 5 minutes until soft.
Then add the fresh tomatoes and the red pepper. Stir until all well combined.
Add the canned tomatoes, your black and white pepper, turmeric and cumin and stir.
Add 4 cups of stock, bring to a boil, cover, lower the heat and simmer for 1 hour.
Check if all the vegetables are cooked and tender, take them off the heat and blend them using an electric hand blender. I find using this tool much easier than having to pour the soup into a mixer.
After you finish the blending, the soup’s texture will be thick, leaning more towards a puree than a soup, return the pot to the heat, add the 2 cups of hot water, and the remaining of your spices and herbs (Nutmeg, Ginger Powder, Mild Curry Powder, Dried Coriander, Dried Parsley, Basil and Worcestershire Sauce).
Cover and simmer for another 30 minutes, stirring occasionally.
Before serving, you can add a spoonful of cream to your soup bowl and sprinkle with freshly chopped coriander. My favorite ingredient to add to tomato soup is Balsamic Vinegar, it adds this sour quick!
Serve with a side of sautéed greens (my favorites are Brocoli and Kale sauteed in some olive or avocado oil and a splash of lemon, salt and pepper) or some toast or baguette bread slices, YUMMY!
It’s M’s favorite soup!
Wait to completely cool before freezing.
PS: It’s preferable you do not freeze the soup if it contains cream.