Com­fort me with soup

Central and North Burnett Times - - TASTE -

COM­FORT food is what we all crave in the colder months. Last week’s chicken pot pie recipe fits that de­scrip­tion to a tee; I served mine on what I call “Guinea Pig Satur­day” to a cou­ple of neigh­bours (the night when I tra­di­tion­ally test my new recipes) along with mashed pota­toes and creamed home-grown silverbeet.

Soups are an­other win­ter pleaser. I love tomato soup, but de­spite the hype, win­ter hot­house toma­toes just don’t have the depth of flavour re­quired to pro­duce a pleas­ing re­sult at this time of year. And who wants to eat hot soup in sum­mer?

My so­lu­tion is to use good-qual­ity Ital­ian canned toma­toes. They are a sta­ple in­gre­di­ent in my pantry; heated through with basil and pine nuts, they make a great emer­gency pasta sauce and they are an es­sen­tial ad­di­tion to a bolog­nese or osso buco.

To in­ten­sify the flavour, I oven roast the drained toma­toes with some veg­eta­bles, keep­ing the juice to add back in.

Leave out the cream to make this soup as a ve­gan recipe.

Win­ter tomato soup

Serves 4

IN­GRE­DI­ENTS: ◗ 2 small span­ish onions, peeled and cut into wedges ◗ 2 cloves gar­lic, peeled ◗ 1 car­rot, peeled and sliced ◗ 1 stalk cel­ery, cut into pieces ◗ 2 tbs olive oil ◗ 2 x 400g cans Ital­ian peeled toma­toes in juice ◗ 1 tsp sugar ◗ 2 tsp chopped fresh basil, or 1 tsp dried basil ◗ salt and black pep­per, to taste ◗ 1⁄ cup pure cream (op­tional) 4

METHOD: Pre­heat oven to 200°C. Line a bak­ing tray with bak­ing pa­per. Place onions, gar­lic cloves, car­rot and cel­ery on the pa­per and driz­zle with half the oil. Drain the toma­toes, re­serv­ing the juice. Add toma­toes to the bak­ing tray, driz­zle with re­main­ing oil and sprin­kle with sugar. Roast veg­eta­bles at 200°C for 40-50 min­utes, turn­ing once. If any­thing is brown­ing too quickly move to a cooler part of the tray. Trans­fer veg­eta­bles to a blender or food pro­ces­sor, along with the re­served juice and basil. Blend un­til smooth and sea­son to taste. Trans­fer to a saucepan and stir in cream, if us­ing. Re­heat but don’t al­low to boil. Serve with crusty bread.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.