Tomato Soup

There’s something about a rich red soup with cream, parmesan and fresh ciabatta that makes even this really quick budget meal an affair.  (Admittedly, I have a weakness for Woolworths’ fresh baked ciabatta, which is not so much a ciabatta, (not so many holes), but is nonetheless soft and crispy in all the right places).

If you have chosen to make your Napolitana Sauce with Carrots & Onions, you could use just 1 Carrot and one stick of celery.  If you didn’t add the tomato puree, add it to the soup for a lovely sweetness.

Midweek Tomato Soup

Ingredients

• 1/3 Napolitana Recipe (about 1 liter)
• 1 onion (approx 150g)
• 2 large carrots
• 2 sticks celery
• 500ml chicken stock.or bone broth
• Dried herb of choice (recommended: basil, thyme or oregano, or a combination)
• Cream (can be coconut cream)
• Oil for frying
• Salt, Pepper
• Optional: Sun-Dried Tomatoes (rehydrated, or in oil) or tomato puree
• To serve: Parmesan cheese, Basil oil or Pesto and crusty bread (or, if you’re following a Paleo diet, you can use chopped olives instead of the parmesan, or bacon)

Method:

1. Gently fry the onion,carrots and celery until soft.and sweet.
2. Add the chicken stock or bone broth and the Napolitana sauce
3. Once the vegetables are soft, blend with a stick blender (make sure to keep the blender immersed). until smooth. For an even silkier finish, blend in a jug blender (but this will have to be done in batches).
4. Serve with a good dollop of cream, or parmesan cream*, and a drizzle of basil oil**