By Michelle Shearer
We’re fast approaching soup weather, aren’t we? The weather cools down and all I want is a big, old, possibly slightly chipped mug filled to the brim with steaming soup (preferably made by somebody else). And soups are the perfect, day-before-shopping day type meal where you can toss in to the pot anything you have lurking in the inner recesses of your fridge or larder. Use this recipe as a base to use up whatever you have.
I always crave Tomato Soup when I’m a bit cold-y too.
You could make some fresh (super easy) flatbreads to accompany this, brush them with butter, cut into strips and dunk.
Are you a dunker?
Either way, this soup is a classic and though a bit of a fiddle at the beginning with the peeling, is well worth having in the freezer and is a fabulous winter MamaBake offering.
This recipe serves approximately four families of 4.
12 large ripe tomatoes
8 tbs olive oil
4 medium red onions, chopped
9 cloves garlic, crushed
4 medium red capsicum, chopped
4 ltr vege stock
12 tbs tomato paste
4 tsp sugar
1 cup finely chopped basil or 4 tbs puréed basil paste
1. Peel the tomatoes. To do this, cut a cross in the tops of the tomatoes then place in a large bowl. Cover with boiling water for 2 minutes; drain. Peel skin down from the cross and discard. Hot hot hot – be careful!
2. Roughly chop the peeled tomatoes.
3. Heat oil in a large, heavy bottomed saucepan and cook the onion, garlic and capsicum for about ten mins until everything’s gone a bit soft.
4. Add the tomatoes and cook for another ten minutes.
5. Add the stock, tomato paste, sugar and some salt & pepper then simmer for 15/20 minutes.
6. Take off the stove and stir in the basil. Allow it to cool then whiz it smooth.
(Freeze tip: Freeze after step 6 but do not add the basil. Allow to cool then whizz until smooth. Add basil when defrosted and reheating).
7. Return the soup to the pan and reheat gently.
You could also add small pasta to this at the end for a whole meal – Risoni or small pasta shells would work.