I popped by my parent’s house the other day and was welcomed with the most delicious smell of a hearty tomato soup. I had a spoonful but within seconds I was pouring myself a generous bowl. It was one of our first truly cold days and nothing could have hit the spot more perfectly.
After slurping it down I was convinced that my mother had made the tastiest tomato soup I’ve ever had. When I begged her for the recipe she simply said she just threw it together, no recipe… She’s got it like that. But after a bit more prodding she put together a recipe off the top of her head and the next day I whipped it up. Yum. It was almost as good as hers (nothing beats my Mother’s cooking).
So since this cold weather doesn’t look like it will be letting up for at least a few more months I thought I’d share this simple recipe that is the perfect antidote to the winter blues.
1 tbsp olive oil
1 tbsp butter
1 large can tomatoes
2 cloves garlic chopped
one or two chopped onions ( I also used a leek because I had one)
2 tablespoons flour
2 cups (or more) warmed chicken stock
dried or fresh oregano, basil, bay leaf
1/2 cup quinoa – or as much as you want but remember it increases greatly in size
Rind of parmesan if available – gives umami taste.
Saute chopped onion and garlic in 1 tbspoon olive oil and 1 tbsp butter until soft. Sprinkle 2 tbsp flour over mixture and cook gently for a couple of minutes.
Add warmed chicken stock slowly to mixture, stirring as you go.
Add can tomatoes.
Cook for approx 20 minutes then blend (remove bay leaf first – if you can find it! No problem if you can’t)
Once soup has been blended add rind of parmesan if you have it, and 1/2 cup quinoa
Allow quinoa to cook and voila!
If you are feeling indulgent add any kind of grated cheese.
(I added some parmesan and pesto recipe HERE – delish!)