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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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My Dh had a horrible head cold and couldnt taste anything, and i had tons of tomatoes from the garden, he pronounced this soup tasty and soothing, the cayenne pepper gives it a kick. To serve for company drizzle a little heavy cream over the top and chopped chives.The parmesan is optional, try the soup first to decide if you want it , because it does change the flavour quite a bit. Ingredients:
20 heirloom tomatoes, peeled and cored |
2 tablespoons olive oil |
1 large onion, chopped |
2 garlic cloves, crushed |
2 tablespoons minced gingerroot |
2 fresh cayenne peppers, minced |
2 teaspoons coriander seeds, crushed |
1 teaspoon cumin |
1 tablespoon sugar |
2 chicken bouillon cubes |
salt and pepper |
2 tablespoons grated parmesan cheese |
Directions:
1. Liquidise all the tomatoes in a blender, put aside,.
2. In a large saucepan , heat the olive oil on med/high. Add the coriander and cumin and cook for 2 minutes.
3. Add the onions, garlic, ginger and cayenne peppers to the pan and saute on medium until onions are soft ( 5 mins).
4. Add the pureed tomatoes and bouillon cubes and bring to boil.
5. Simmer for 40 minutes.
6. Add sugar and salt and pepper to season.
7. Liquidise the soup in blender in batches, be careful if hot.( you can let it cool down, then liquidise it and rewarm when ready to use ).
8. Ladle into soup bowls and sprinkle with parmesan cheese if desired.
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