Today is a double treat. I’ve not only got a great soup recipe for you but there is also a fantastic Giveaway that you’ll definitely want to get in on!
You’re going to love this elegant and satisfying soup because the kids can help you make this easy recipe and you will truly be surprised at the depth of flavor in this little bowl of deliciousness. I have to admit, I have not been a fan of tomato soup previously. Not sure why really, perhaps I was just waiting for this recipe to come along. The addition of sourdough bread adds some texture to it’s creaminess and I think that’s what I was needing. I’m always looking for a little more!
This would be a great meal for Dad and the kids to make for Mom on Mother’s Day for lunch or as an appetizer for dinner. It’s so important to include the kids in meal planning and preparation and the sooner you can get started on this. the better. As the kids grow older it will become second nature to them to help in the kitchen.
And you’re going to want to use a beautiful blender like this one from Vitamix. A big thank you to them for sponsoring this GIVEAWAY for Mother’s Day. Awesome, right?
This giveaway is a group project by the following lovely bloggers. Please be sure to pay them a visit as well:
greenhealthycooking.com | leelalicious.com | simplyfreshdinners.com | bbritnell.com
theblenderist.com | mycaliforniaroots.com | rhubarbarians.com | seductionmeals.com foodfashionandfun.com | wholesomelicious.com | platingsandpairings.com veggiebalance.com | avocadopesto.com
“This giveaway is open to residents of the continental United States and Canada (void in Quebec) who have reached the age of majority at the time of the contest in the state, province or territory in which they reside. No purchase necessary to enter.
Giveaway will run from Sunday, April 24, 2016 at 12:01am to end on Sunday, May 07, 2016 at 11:59pm. Winner is chosen at random via Rafflecopter. Winner will be contacted via email and given 48 hours to respond. If not, a new winner will be chosen. Winner’s name will be displayed on Rafflecopter widget. Email address will never be given out to any third party or anyone for that matter.”
This recipe came from Jerusalem: A Cookbook. I first saw this book on my friend, Sue’s blog, The View from Great Island. If you’re a regular reader here, you’ll be familiar with her beautiful, creative recipes because I have featured them often. I ordered it immediately and have so enjoyed discovering the flavorful, international dishes.
I made this again the next week and had grilled cheese on sourdough with it ….heaven!
Btw, I promise that’s the last soup for awhile, ha!
- 2 tablespoons extra virgin olive oil, plus extra for drizzling at the end
- 1 large onion, (1⅔ cups), chopped
- 1 teaspoon cumin seeds
- 2 cloves garlic, crushed
- 3 cups vegetable stock
- 4 large ripe tomatoes, chopped (4 cups in total)
- 1 14 ounce can of chopped Italian tomatoes
- 1 tablespoon superfine sugar
- 1 slice sourdough bread
- 2 tablespoons fresh cilantro, chopped. Plus extra to finish
- salt and freshly ground black pepper
- Heat the oil in a medium saucepan and add the onion. Saute for about 5 minutes, stirring often, until the onion is translucent. Add the cumin and garlic and fry for 2 minutes. Pour in the stock, both types of tomato, sugar, 1 teaspoon salt, ad a good grind of black pepper.
- Bring the soup to a gentle simmer and cook for 20 minutes, adding the bread, torn into chunks, halfway through the cooking. Finally, add the cilantro and then blitz, using a blender, in a few pulses, so that the tomatoes break down but are still a little coarse and chunky. The soup should be quite thick; add a little water if it is too thick at this point. Serve, drizzled with oil and scattered with fresh cilantro.