quick cream of tomato soup with basil

Quick Cream of Tomato Soup with Basil

quick cream of tomato soup with basil

What can be more comforting than a bowl of soup? If you need a quick fix, or are in a hurry to get dinner on the table, this one is for you.

INGREDIENTS

• 1 tbsp. Olive oil
• 1 small onion, peeled and chopped fine
• 1 clove garlic, peeled and chopped
• 2 medium carrots, washed and sliced
• 2 tbsp. tomato paste
• 2 cans peeled plum tomatoes
• 2 tubs passata
• 2 stock cubes, beef
• 2 tot 3 whole sprigs of basil with the leafs, left whole
• 1 – 2 tsp. sugar
• 1 Cup evaporated milk
• ¼ Cup Cream Cheese
• Salt and freshly ground black pepper
• A handful of fresh Basil leafs, for serving
• 1 Cup grated cheddar (loosely packed) for serving
• 1 tray ready made small meatballs

quick cream of tomato soup with basil

INSTRUCTIONS:

Heat the olive oil in a large pot.
Add onions, carrots and garlic and sautée until translucent. About 5 minutes on medium low heat.
Add the tomato paste and fry for 30 seconds.
Add the canned tomatoes and passata and the stock cubes (crumbled between your fingers)
Also add one can (from the tomatoes) filled with hot water.
Add the whole sprigs of basil, bring to a slow simmer and leave for 15 – 20 minutes.
Remove the basil sprigs and blend with an immersion blender.
Add the meatballs.
Add milk and cream cheese. Add the sugar one teaspoon at a time and check how you like it, adding the remaining teaspoon if necessary. I like it sweet so I added two, and adjust seasoning with salt and pepper.
At this point check the thickness of the soup, if you want it thinner add some more milk or water and if you do, adjust seasoning again.
Sprinkle with some Basil leafs and serve piping hot and serve with some crunchy baguette.

Enjoy!

Myra XO

Spiced Pumpkin Soup with a twist…

 

Spiced Pumpkin Soup with a twist...This soup recipe will become one of your favorites, it's quick and easy to make. Smooth and comfort food at it's best.I thecookingspoon.org

…and with XXL Cheese Croutons and crunchy pumpkin seed topping!

I’ve been making this soup for at least ten years and it’s very very comforting and has a velvet like texture. When it’s raining outside this is the kind of soup you look forward to.

I was about to make it for lunch when I realized I didn’t have a enough onions. Yikes, that ment I had to go outside again and it was pouring with rain.

Thank goodness the supermarket is just across the street so I put on my raincoat and made a run for it! I came back a little soaked but hey, this soup’s worth it.

The soup only takes about 15 minutes to prepare at the most, plus 30 minutes of simmering.  During the simmering you can make the crunchy seed topping and prepare the croutons. It really is a meal in itself, but you could serve it as a first course too, just serve small portions since it is quite filling.

I’ve added a super delicious crunchy topping of spicey pumpkin seeds and some XXL cheesy croutons. YUM!

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Serves 6

Ingredients Soup:

  • 2 tbsp. Butter (use coconut oil for vegans)
  • 2 large onions, peeled and chopped fine
  • 1 large garlic clove, peeled and chopped fine
  • 2 tsp. Coriander , ground
  • 1 tsp. Cumin, ground
  • 2 lbs. peeled and cubed pumpkin, fresh or frozen
  • 3 C. chicken stock made with 3 Bouillon Cubes (use vegetable stock for vegans/vegetarians)
  • 3/4 C. Apple Juice without added sugar
  • 1 ripe peeled banana, sliced
  • 3 tbsp. Almond Meal
  • 1 tsp. Sambal Oelek

Method;

In a large pan, melt the butter, add the onion and cook for about 5 minutes on medium low. Add the garlic, stir around and add the spices. Stir a couple of times. Add the rest of the ingredients. Bring to  medium simmer and leave to cook for thirty minutes until everything is very tender. Turn off the heat. Blend with a hand blender until completely smooth.

Ingredients Crispy Pumpkin Seeds:

  • 1/2 C. Pumpkin seeds
  • 1 tsp. coconut oil
  • 1 tsp. cajun seasoning
  • 1 tsp. honey (use coconut sugar for vegans)

Method;

Heat a small frying pan over medium high heat. Add the oil.  Add the seeds and toast tossing constantly for about three minutes. Add the remaining ingredients. Cook for an other minute. Transfer the seeds to a tray lined with baking parchment and let cool until ready to use.

 

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Ingredients for the XXL Croutons;

  • 1 baguette
  • 1 – 2 tbsp. butter softened  (use coconut oil for vegans/vegetarians)
  • 4 – 6  slices thick cheese (use vegan or omit)

Method;

Preheat the grill of your oven.

Slice the baguette as diagonally as you can to get long slim pieces.

Butter the bottom of the slices and place on a lined baking tray. Cover with the cheese and grill in the middle rack of the oven until golden on top for about 5 minutes.

To serve, ladle some soup into a bowl or mug, sprinkle with the crispy pumpkin seeds a place a xxl crouton on top. Yum.

Enjoy!

Myra XO

Carrot Soup

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This is pure bliss in a bowl, it makes me happy just looking at it. The color is so vibrant and pretty. The sweetness of the carrots is balanced with the spiciness of the Coriander and the sharpness of the Ginger in a very harmonious way. Making this soup spicy enough for winter and also bright and light enough for summer. So basically you can make this soup all year round, when it is very hot outside you can even serve it cold. And the good thing is all the beta carotene will stimulate your sun tan, so I say, bring it on.

Serves 4

Ingredients:

  • 1 lbs. Carrots, peeled and sliced
  • 1 tbsp. coconut oil
  • 1 onion, peeled and chopped fine
  • 1 tbsp. Agave syrup
  • 1 clove of garlic, peeled and grated fine
  • 1/2 tsp. ground coriander
  • 1/4 tsp. ground cumin
  • 1/4 tsp. ground turmeric
  • 1 tbsp. freshly grated ginger, peel it first
  • 1/2 can  (about 6 oz.) coconut milk
  • 2 organic chicken stock cubes, or vegetable for vegans
  • fresh ground pepper, a few twists of the mill
  • 1 1/2 – 2 C. boiled water from the kettle
  • A few coriander leafs for garnish and a swirl of coconut cream.

Method:

In a large pot, heat the coconut oil. Add the chopped onion and all the carrots. Fry over medium heat for about 5 minutes. Then add the Agave syrup and continue to cook over medium heat for another 5 minutes to get a bit of caramelization going. Add the minced garlic, the spices and the minced ginger. Stir around a few time to toast the spices.

Now carefully add the coconut milk and the crumbled up stock cubes. Add some pepper and about 1 1/2 cups of the boiling water. Set the heat on low, and gently simmer for about 20 minutes until the carrot are tender when pierced with a fork.

Transfer the whole lot to a blender and carefully blend, you may need to do this in batches.

Put the pureed soup back on the heat and see if it needs more seasoning and add water if it is too thick. Serve in pretty bowls garnished with some of the coriander leafs and a swirl of coconut cream.

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