Autumn tomato soup
I’ve been thinking a lot about everything that’s been going on lately and there’s no doubt this year –that is slowly coming to an end, luckily!- was full of unpleasant surprises, I think we can all agree to that. Regardless of all the different ways each one of us has been affected, there’s one thing we all have in common. I once read that death is democratic and makes no exceptions, this year has definitely showed us how true that is.
As the days get colder and Covid-19 cases increase rapidly, my feelings seem to be changing constantly. Fear and anxiety are followed by little moments of sudden positivity that sometimes even makes me see light at the end of the tunnel.
I’m not quite sure exactly what triggers this turmoil of conflicting emotions in me but I’ve certainly noticed that watching TV, even for a short while, stresses me out and instantly makes me feel tense and uneasy. On the contrary, admiring and being around nature seems to be the perfect antidote to corona depression. Nature heals, restores and comforts, grounds us and helps us focus more on the here and now. Spending time in nature does wonders for the soul.
As I’m writing these thoughts, I often find myself getting lost in this incredible autumn scenery that lies behind the giant windows I have in front of me. It’s the weekend and we’re in the mountains. I feel endlessly grateful for this place, our safe place that always magically fills us up with positivity and hope, and pushes away any negative thoughts that bring us down.
The beauty of the mountain is astonishing, especially during this time of the year when the landscape is painted with nature’s autumn palette. The soft sunlight caresses the skin and invites us to stay out all day until dusk, when the temperature drops and we all start seeking the coziness of our homes.
Our mountain walks always end in our veggie garden, for obvious reasons. An empty belly hears nobody, right? Although I had different zucchini-plans for the day, I guess they have to be put on hold, since our tomatoes have urgently moved to top priority!
Our tomatoes have started to feel a bit uncomfortable with the low temperatures at night which sometimes even drop to single digits. Some are already falling off the vine while still green, a clear sign that the end is near. Luckily, a few of them are still looking great and taste delicious!
They might be incredibly tasty, but sadly there aren’t many left which means I need to use them in my cooking before it’s too late. I would hate to see them go to waste, so I started exploring my options. As nights draw in and get cooler, a hearty soup is all we need to warm up our tummies!
The weather is perfect for this amazing and nutritious “pretty in red” soup. Firstly, because tomatoes still taste delicious and all herbs that pair beautifully with them are still in abundance, but also simply because chilly nights ask for a good soup. What’s better on a cold night than cozying up by the fireplace with a warm and comforting soup?
Ingredients
For the soup
1kg Roma tomatoes, cut in four
500g cherry tomatoes, cut in half
6 garlic cloves
6tbsp olive oil
1 onion, chopped
1 carrot, chopped
1 potato, cubed
4 cups organic chicken stock (knorr)
1 bunch basil leaves
1 habanero pepper
Parmesan flakes
For the cheese bruschettas
6 slices of ciabatta bread or any bread you like
6tsp olive oil
Salt, pepper
6tbsp grated Parmesan
Method
1. Preheat the oven to 220C. Cut the tomatoes in four and cherry tomatoes in half and place them onto a baking tray. Add the garlic cloves. Pour over half of the olive oil and put the tray in the oven for about 30 minutes until golden and tender.
2. In the meantime, add 3tbsp olive oil into a pan. Add the chopped onion, carrot and potatoes. Sauté the ingredients until the onion is cooked and continue cooking for about 8 minutes, after you’ve seasoned with salt and pepper. Add the hot chicken stock, add a pinch of salt if needed and cook for about 20 minutes on low heat until the potatoes and carrot are tender.
3. Once the potatoes are soft and tender, add the grilled tomatoes along with the garlic cloves and juice from the tomatoes. Add the basil leaves but keep some to decorate your dishes. Continue cooking for 2-3 minutes until basil starts to wilt. To purée the soup, use a hand blender and pulse the soup until smooth and then run the soup through a food mill to remove any tomato skins left.
4. Serve the soup warm. Add thin slices of the habanero pepper on top as well as a few Parmesan flakes and basil leaves. Serve the soup with cheese bruschettas.
5. To make cheese bruschettas, preheat the oven to 190C. Spread 1tsp olive oil on each bread slice, season with salt and add 1tbsp grated Parmesan. Press gently with a spoon so that the cheese doesn’t fall off the bread slices and place them onto a baking tray. Grill the bruschettas for about 20 minutes until golden.
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