Thursday, April 3, 2014
Wow! What a Soup! Tomato Souped! Up
Working on my new cookbook has presented some problems. One of them is I am eating too much and gaining weight. So, I switched my focus to soups because simple soups, in general, have less calories.
In addition, because I have purchased ingredients I do not normally stock, I have to get creative with the leftovers.
I had purchased a carton of tomato juice to make a Virgin Mary. But, I don’t drink tomato juice on a regular basis, so to use the remainder of the juice, I researched tomato soup recipes.
In my search, I came across the Hot Bloody Mary Soup recipe at BBC.com (http://www.bbcgoodfood.com/recipes/2604647/hot-bloody-mary-soup) and that sparked my interest.
But, in the end after reviewing many tomato soup recipes, I created a recipe by pulling ideas from at least nine recipes and making my own variations.
I am proud of my tomato soup recipe!
Tomato Souped! Up
(adapted from Creamy Tomato Soup, Cooks.oom)
2 tablespoons olive oil
1/2 onion. diced
1 garlic clove, diced
3 cups tomato juice
1 cup water
1/2 vegetable or chicken bouillon cube
2 tablespoons basil, dry, crushed
1 capful lime juice concentrate or lime juice
2 small capfuls vinegar
salt and pepper to taste
3 tablespoons to 1 cup milk or cream cheese, cubes, per serving
Chunks of hard bread.
Add oil to skillet.
Add onions and garlic.
Cook medium-high until a majority of onions and garlic are browned.
Add tomato juice.
Add basil, lime juice, vinegar.
Reduce heat, simmer 15 minutes.
Season to taste.
Serve in a bowl.
Add milk or cream cheese cubes.
Serve with chunks of hard bread.
Reheat in Microwave if desired.
The browned onions and garlic added to flavor. I liked the cream cheese cubes partially melted, because they provided a cool, creamy contrast.
Variation: add paprika.