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**

 

 

* Parmesan cream: A mixture of cream & freshly grated parmesan

**Basil oil:  Fresh basil leaves blended with olive oil (to the consistency of runny pesto), (make a batch and freeze in ice cube trays)

 

JanetC

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