* 6 big tomatoes * 2-3 ribs of celery * Olive oil (not virgin) or other good oil * 1-2 tsp tomato paste * 4 tbsp breadcrumbs * 3-4 tsp Salt * Sugar or syrup to taste (optional) * Spices: chili powder, paprika, cumin, coriander * Dried herbs: Basil (at least 1 tbsp), thyme (around 1 tsp)
Directions
1. Score tomatoes and brush with oil. Roast in a tray at 180C for around 15 minutes. Take them out and let cool down a bit. 2. Meanwhile, prep the celery. Try to get rid of as many of the tough fibers on the outside as possible, then grate or chop the stems to a fine mince. 3. When the tomatoes are cool enough to handle, peel, quarter and cut out the stem. Heat a pot to medium high, add a bit of oil, and fry the minced celery until it smells great, but no need to brown it. Add some powdered spices, but we don’t want to overpower the vegetable and herb flavour. Fry for a few seconds and lower the heat. 4. Add quartered tomatoes and fry together, mashing the tomato with a spatula as they soften, and let the flavour develop. Once the tomatoes have cooked for a few minutes, add the breadcrumbs, stir together, and let it cook for another minute. 5. Add salt, tomato paste, sweetener (if using) and water. Once it’s boiling, add the dried herbs and let it cook on low heat, covered, for around 10 minutes. 6. Take it off the stove and let it cool down a bit, then blend it smooth with an immersion blender. Taste and adjust seasoning, then serve. Top the bowls with a sprinkle of herbs and some plant cream.
1 Comment
Tomato Basil Soup
Serves 3-4
Ingredients:
* 6 big tomatoes
* 2-3 ribs of celery
* Olive oil (not virgin) or other good oil
* 1-2 tsp tomato paste
* 4 tbsp breadcrumbs
* 3-4 tsp Salt
* Sugar or syrup to taste (optional)
* Spices: chili powder, paprika, cumin, coriander
* Dried herbs: Basil (at least 1 tbsp), thyme (around 1 tsp)
Directions
1. Score tomatoes and brush with oil. Roast in a tray at 180C for around 15 minutes. Take them out and let cool down a bit.
2. Meanwhile, prep the celery. Try to get rid of as many of the tough fibers on the outside as possible, then grate or chop the stems to a fine mince.
3. When the tomatoes are cool enough to handle, peel, quarter and cut out the stem. Heat a pot to medium high, add a bit of oil, and fry the minced celery until it smells great, but no need to brown it. Add some powdered spices, but we don’t want to overpower the vegetable and herb flavour. Fry for a few seconds and lower the heat.
4. Add quartered tomatoes and fry together, mashing the tomato with a spatula as they soften, and let the flavour develop. Once the tomatoes have cooked for a few minutes, add the breadcrumbs, stir together, and let it cook for another minute.
5. Add salt, tomato paste, sweetener (if using) and water. Once it’s boiling, add the dried herbs and let it cook on low heat, covered, for around 10 minutes.
6. Take it off the stove and let it cool down a bit, then blend it smooth with an immersion blender. Taste and adjust seasoning, then serve. Top the bowls with a sprinkle of herbs and some plant cream.