Kelly Rossiter
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I was congratulating myself last week, prematurely as it turned out, for making it through most of the winter without getting a cold or the flu. Pride goeth before the fall and this week I succumbed to some virus or other. Of course, being ill affords you the luxury of lying in bed for the afternoon reading without anyone commenting on laziness, even if you do have to put up with the runny nose and headache.
When you are sick, pretty much all you feel like eating is soup, and nothing too complicated at that. But when you are the cook and you are the one who is sick, you really want something easy and quick to make. I had a miso soup one day, and then I made myself some tomato soup. I couldn't be bothered reading recipes, so I just threw this together. The amounts are approximate, because I didn't measure, but you get the picture. If you want a vegan soup, just leave out the cream. I had a leftover end of a baguette, so I made some croutons to put on top, which is always a nice finish.
Tomato Cream Soup
1 tbsp olive oil
1 medium onion, chopped
1 carrot, sliced thinly
1 stalk celery, sliced thinly
1 garlic clove, smashed
1 tsp each dried oregano, basil, thyme
1 can tomatoes, roughly chopped, with their juice
3 cups chicken or vegetable stock
1/2 cup 10% cream
salt and pepper to taste
croutons (optional)
- Heat oil in a large pot. Add onion, carrot and celery and cook until soft, about 8 minutes. Add garlic clove and cook until golden, about 3 or 4 minutes.
- Add herbs and tomatoes and raise the heat and let the tomatoes boil for a few minutes. Add the stock and reduce the heat, letting the soup simmer for 10 or 15 minutes.
- Puree soup using an immersion blender or blending it in batches. Add cream and heat through. Add salt and pepper to taste. Ladle into bowls and top with croutons, if using.
Difficulty Level: Easy
Related Posts:
Cure Your Common Cold the Green Way
Soup of the Week: Mushroom Barley
Soup of the Week: Baked Potato
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