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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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If you have an abundance of tomatoes - or can get them cheap - here is a soup recipe that not only is delicious, its salt-free, and if you omit the milk or yogurt til later, you can freeze it for the winter. Very adaptable to suit your own taste. I found this in a soup cookbook by Debra Mayhew, & tweaked it to our needs. With tomato plants exceeding expectations, this is the way to eat well all winter long. I favour it to provide a kidney patient with no-salt soup she can still enjoy - we add some salt at the table, though. It wraps itself around your tongue like canned soup never, ever will. Ingredients:
2 tablespoons olive oil |
1 -2 large onion, chopped |
2 medium carrots, chopped |
1 kg ripe tomato, any variety, washed & quartered |
2 teaspoons chopped garlic (to taste) |
dried marjoram, dried thyme |
1 teaspoon white pepper |
1 large bay leaf |
4 tablespoons creme fraiche, sour cream or 4 tablespoons plain yogurt |
Directions:
1. In a large stainless steel pot, heat olive oil. Add onion and carrot; cook over medium heat for about 4 minutes, stirring occasionally, until carrots are softened. Add quartered tomatoes, chopped garlic and herbs. Reduce heat and simmer covered, for 25 minutes. Discard the bay leaf. Let soup cool slightly, then puree in a food processor.
2. To serve immediately, stir in yogurt or sour cream. To freeze, ladle into containers, cool completely, then put into freezer. After thawing and heating later, add sour cream or yogurt. Add salt at table if you wish.
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