Like many men, I’m not the best cook but with the help of my beloved wife Jeanane, Google, and memories of watching my late mother long ago, I’ve been learning to cook under quarantine!
Today’s recipe is Roma Tomato Soup prepared by hand - we have no Cuisinart in our Jal el Dib apartment - so everything was chopped by knife and put into the stockpot in various order.
The portion is enough for four so for one couple for two days.Ingredients:
One large onion
Six cloves of garlic
Two celery sticks
One medium potato
10 mixed tomatoes ranging from Roma sauce tomatoes to larger tomatoes.
4 spoons of tomato paste
4 spoons of Olive oil
1.5 cups of water
Note, I use no butter, milk, or chicken stock, effectively making this a vegan recipe.
Soup Prep Time - 45 Mins
Heat the oil over low heat then add the chopped onion and garlic stirring them until they become soft.Adding 1.5 cups of water then parboil the chopped tomatoes, potatoes, carrots, and celery at a low simmer for 45 minutes, stirring occasionally until skins on tomatoes slough off. While the amount of water seems diminutive, the tomatoes yield a great deal of liquid adding to the broth.
Whisk all the vegetables into a thick blended soup, adding a dash of pepper to taste, and turn the heat off.
Your homemade soup is ready to serve! - This soup makes the perfect sidekick to sandwiches such as the classic grilled cheese or even to a dinner omelet.
For added pizzazz take a dried baguette and cut into croutons, also add a dash of Parmesan.
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