I was in the mood for tomato soup the other day, but I wanted to make it differently then my usual recipe. To get inspired, I resorted to the method I used when I was a professional chef. I opened up the refrigerator and looked over the ingredients. I just let my mind wander over the items on the shelves. As I thought about their aromas, textures, and tastes, ideas bubbled up in my imagination and I wrote down the out line of this recipe.
This is what I came up with. I hope you try it and enjoy it!
2ea. 28 oz cans of tomatoes peeled in juice + 3-4 ounces of water.
3ea. Cloves garlic
4-5ea. Yukon Gold Potato
1ea. Medium Size Carrot
1ea. Large Yellow Onion
4-5T Olive Oil
4-5T Vegetable or Soy to brown potatoes in
3ea. Bay Leaves
1ea. Large Oregano Sprig
3ea. Large Basil leaves
1/4 Bunch Flat Leaf Parsley
2oz Green Peas
Ingredient Prep: Puree tomatoes, peel and dice very small the carrots and onions, peel and cube large the potatoes, peel then crush the garlic, rough chop the oregano and the basil.
Cooking Instructions:
- Brown the crushed garlic in the olive oil. Set aside when done
- On a medium heat, lightly saute the carrots and onions in the same oil, stirring constantly. When done add back the browned garlic, also, the pureed tomatoes, oregano, and basil leaves. Bring to a simmer. Spoon off most of the foam that may rise to the top of the soup. Cook for 15 minutes.
- While the tomatoes are cooking, brown the cubed potatoes in the vegetable oil. Work them frequently so they don’t stick. After the tomatoes have cooked for 15minutes add the the browned potatoes and peas. Cook until the potatoes are soft.
- The last five minutes of the cooking add the flat parsley, stems and leaves. You can tie it in a bunch so it will be easy to remove later. Make sure it is completely submerged.
- Season to taste. Remove the parsley when serving the soup.
- A toasted slice of crusty Italian or French bread and lite red wine, are a perfect match.
Prairie Beacon 