(serves 4)
Inspired by... menu envy. In Buenos Aires, i ordered an intense-tasting ravioli with porcini sauce, and my dear friend Elaine ordered a simple tomato soup. Of course, in my head i was mocking her choice, "We come all the way to Buenos Aires and you get tomato soup??" But in the end it was so super tasty I couldn't help but subtly ask for more spoonfuls and add it to my list of 'things to try when i get home'.
Prep time: 30 min
Cooking time: 20-30 min
Ingredients:
 |
| The original. |
1 onion
½ leek
3 C stock
1 C water
300mL passata
1 tsp paprika
2 tsp sugar
Salt and pepper
Olive oil
Basil and shaved parmesan to serve
Special Equipment: stick-blender, blender or food processor
Method
1. Preheat oven to 200˚C.
2. Cut tomatoes in half and put on aluminium foil-lined tray. Roughly sprinkle with salt and pepper. Place tray in oven for 20-30 minutes, until tomatoes are well roasted, with slightly burnt edges.
3. Roughly cut onion and leek.
4. Heat a pot and put in 1 T oil, add onions and leek and stir over medium heat until softened.
5. Add stock, water and passata, and bring to the boil.
6. Add paprika and sugar, and roasted tomatoes when ready.
7. Turn off heat, and use stick blender to process until smooth.
8. Strain the soup through a colander into a large bowl to get rid of the tomato seeds, giving a smooth texture to the soup.
9. Return the soup to the pot and bring to the boil again, adding salt, pepper, olive oil and paprika to taste. Serve with parmesan cheese and fresh basil.
 |
| Plain tomato soup, fresh and steaming! |
Optional: If you want a tomato soup that is a little different, you can spoon into individual bowls/ramekins, then sprinkle the shaved parmesan on top, and put under the grill for 5-10min for a char-grilled look and a tasty toasty cheese top!
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| Toasted tomato soup! |
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