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.
- 2 onions diced
- 2 carrots diced
- 2 cloves garlic crushed
- 1tbls coconut oil
- 2.5kg tin tomatoes
- 2 litres vegetable stock
- 1tbls dried thyme
- Chili flakes (optional)
- Greek yoghurt
- Salt and pepper to taste
- Fresh basil (to serve)
- 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.
- Take the pot off the heat. Use a bar mix to blend your soup until it is the consistency you desire.
- Season with salt and pepper. Serve with a dollop of Greek yoghurt and some fresh basil leaves.
- 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)
- Note: Can add extra vegetables (e.g. celery, zucchini) just before adding the tomatoes if you wish.