table tales

soup thyme

19 March, 2015

I have to admit that there are few things that I love more than a bowl of thick tomato and thyme soup with some grilled cheese rye sourdough after a busy day. Add a dollop of Greek yoghurt, a generous amount of freshly cracked pepper and a few croutons made from the odd ends of loaves of bread I have in the freezer and life just feels a little less overwhelming. 

For me, soup is the ultimate nourishing, comforting, communal meal. It’s a great way to use up those lonely, odd vegetables that roll around the crisper. Soup has a way of making no-one feel left out. I love making a big batch of a Saturday afternoon to share with family and friends. No matter how full everyone is, I somehow manage to have just enough left over to pour into a container to freeze or to send home with a friend. I always keep the cupboard stocked with a 2.5kg tin of tomatoes ($3.69 from Cosco) ready to go. There is something special with soup seasoned with a sprinkle of thyme and a dash of love…. But can you guess what I do to make my soup culinary gold?

I add 24 carrots. 

xx TTT 

tomato and thyme soup
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Prep Time
10 min
Total Time
45 min
Prep Time
10 min
Total Time
45 min
Ingredients
  1. 2 onions diced
  2. 2 carrots diced
  3. 2 cloves garlic crushed
  4. 1tbls coconut oil
  5. 2.5kg tin tomatoes
  6. 2 litres vegetable stock
  7. 1tbls dried thyme
  8. Chili flakes (optional)
  9. Greek yoghurt
  10. Salt and pepper to taste
  11. Fresh basil (to serve)
Instructions
  1. Heat oil in soup pot on medium and add onions, carrots and garlic. Cook, stirring for 5 minutes or until onions start to go transparent. Add stock, tin of tomatoes, thyme and chilli flakes. Bring soup to boil and reduce to simmer for 15-25 minutes.
  2. Take the pot off the heat. Use a bar mix to blend your soup until it is the consistency you desire.
  3. Season with salt and pepper. Serve with a dollop of Greek yoghurt and some fresh basil leaves.
Notes
  1. Suggestion: Cut up odd ends of bread and crisp in the oven to make croutons and serve with grilled cheese on toast (I used goats cheese)
  2. Note: Can add extra vegetables (e.g. celery, zucchini) just before adding the tomatoes if you wish.
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Onions and carrots Tin of tomato Onion and carrots Tomato soup rye and goats cheese

 

Tomato soup

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