Tuh-may-toh or Tuh-mah-toh , it doesn’t matter how you prefer to pronounce or to enjoy it, but one thing is for sure, you have to try this gorgeous dead easy tomato soup recipe.
It’s hard to believe that this luscious fruit known as a vegetable was once considered poisonous, grown as an ornamental plant rather than food.
It was Colonel Johnson who on September 26, 1820 once and for all proved tomatoes non-poisonous and safe for consumption when he so bravely stood on the steps of the Salem courthouse and ate an entire basket of tomatoes.
Thank goodness for the brave men!
Good news is, you don’t need a whole basket of tomatoes for this soup. Try this gorgeous soup with freshly baked corn bread for the ultimate meatless supper.
Tomato Soup Recipe
2 medium onions
2 cloves garlic
2 organic chicken or vegetable stock cubes
1, 5 kg peeled and diced tomatoes (can also use the food processor instead of chopping)
Vegetable spice (*I’ve use Ina Parmaans garlic and vegetable spices)
freshly ground black pepper
Peel and slice the carrots. Chop the onions and the garlic. Put a pot on a medium heat and add enough olive oil. Add the chopped ingredients, and veggie spices and mix together with a wooden spoon.
Cook for 10 – 15 minutes until the carrots have softened and the onion is lightly golden, stirring occasionally.
Put the stock cubes into a jug and pour in 1.5 litres of boiling water. Stir until the stock cubes are dissolved, add to pot with your fresh tomatoes. Bring to the boil. Reduce the heat and simmer for 10 minutes with the lid on.
Remove from the heat. Season with salt and pepper. Using a hand blender or liquidizer, pulse the soup until smooth. Season again before serving. Drizzle with a little olive oil.