Gorged on those cookies? Took more than a bite of that super moist Christmas cake? Could not say no to those scrumptious cheesy deep fried appetizers? Pigged out at parties? Drank more than what your self could handle? hmm…
Well, its time to cleanse guys. Detox they call it. To stop the binging. To start the healing. To start another year, fresh and healthy. To make resolutions – which usually don’t last more than a week 😉 Oh! We’ll save that for another post.
For now, it’s time to soupify your palette.
What I have here is a simple delicious luscious tomato soup recipe. Light, flavorful and so simple, you will find yourself making it more often than required. Best enjoyed with some home-made croutons or bread sticks, this one is sure a keeper.
I have a little soup lover at home. Along with the love comes the pricky palette which is SO not easy to please. Many of my tomato soup attempts tasted like ‘ketch-up’ to her and she hates ketch up. So, when I tried this particular method, you can imagine me heave such a sigh of relief when the bowl was polished off in no time. And she comes back for more.. yay! That’s my girl!
To make 2 bowls of soup:
- 4 red ripe tomatoes
- 1 medium-sized onion
- 1 tiny potato
- 2-3 garlic cloves, I used the fresh green variety with stalks.
- 1 tsp olive oil
- 1/4 tsp of sugar
- salt and pepper to taste
Preheat the oven at 200 C. Cut all the veggies in circles and arrange on a greased baking tray. Throw in the garlic pods too. Brush all with olive oil. Sprinkle sugar evenly all over the vegetables.
Roast all the veggies for 15-20 minutes until roasted and browned. Turn the tray in between for even baking.
Once done, remove. cool. Blend into a smooth fine paste using little bit of water. Be careful not to add too much water, else the soup will be runny.
Run through a sieve. Boil again, check consistency. If too thick, add water or milk accordingly. Season with salt and pepper.
Serve hot topped with little cream or cheese.
Best with: Croutons, bread sticks, crostinis or toasted bread.
Note: For those who do not have an oven. Take a wok, heat olive oil in it, saute garlic, onions, potato and lastly tomato, sprinkled with a little bit of salt. Sprinkle some water. Cover and let it cook. Once done, proceed as mentioned in the recipe above.
Note: The potato is added to give volume or thickness to the soup. The addition of potato eliminates the use of thickening agents like cornstarch or flour in milk.
Note: The bits of sugar on the vegetables help in caramelizing the veggies.
Note: To give extra kick to your soup, try adding one tiny green chili to the veggies on the baking tray. Spicy, salty, tangy and a little bit of sweet – all at the same time. Yummy!
Chilly winters call for some of this luscious soup.
So bake it. Make it. Lick it. Love it.