Time for some soup.

I’m a little behind with adding recipes as all my time has been dedicated to helping out our family business. It’s about balancing priorities and while I would love to dedicate more time to this website, I need to help bring in an income. With the tomato puree I made I managed to freeze a couple bags for later use. I like to use it to make either pasta sauce or homemade tomato soup.

The stuff called “tomato soup” you buy in a can from the supermarket pales by comparison to this. It doesn’t at all taste natural and genuine. The few times I’ve had canned tomato soup I’ve shrivelled up my nose in disgust.

Making your own soup from scratch takes it to a whole new level. That’s why this tomato soup is out of this world. It’s fresh-tasting and totally delicious. I learnt this recipe from my mum. She used to make this tomato soup regularly at home. Dad had a big garden at the back of the house when I was growing up of which there were several tomato vines. It meant he was bringing up buckets after buckets of fresh tomatoes for mum to use up. One way mum did this was by making this delicious soup and serve it with freshly baked homemade bread rolls. Oh my gawd… yum! I still keep that tradition up somewhat but use a breadmaker to do all the hard work. Mum always made bread by hand.  This is such a simple yet hearty meal. It’s become one of my family’s favourites over the years… just like it was when I was growing up.

Tomato Soup

If you're after a nourishing yet simple soup for the family, this is for you. The use of fresh tomato puree in this recipe is what sets this soup apart from the tinned tomato soups you buy from the supermarket.

Lunch, Main Course, Soup, Vegetables, Vegetarian

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Prep Time 5 minutes mins

Cook Time 50 minutes mins

Total Time 55 minutes mins

Servings 4 people

Ingredients

 

• 1.5 litres homemade tomato purée
• 1 cup white long grain rice, uncooked
• 3 large bay leaves
• 1-3 tablespoons white sugar
• salt
• Pepper

Instructions

 

• In a large pot, add your homemade tomato purée and bay leaves. Put onto a medium heat and once simmering, cover lid and cook gently on low heat for 50 minutes. You don't want the liquid to evaporate but if it does, add a little water to thin it out again.
• In another pot, put the rice onto boil with water. Then cover with a lid, reduce down the heat and then cook until water evaporates and rice is fully cooked (or use a rice cooker if you have one!).
• After 50 minutes, remove the bay leaves and season the soup with salt, pepper and one tablespoon of sugar to begin with. Mix through and taste.  The sugar balances out the acidity of the tomatoes which is why you start with only 1 tablespoon to begin with. Add a little more sugar and taste again. You'll know when it tastes right. The added salt in the soup cuts down the sweetness of the sugar.  All three - tomatoes, sugar, salt - work harmoniously together.
• Mix into the soup the cooked rice and serve with fresh hot bread.

Notes

• Serve with crusty bread on the side to mop up all the wonderful tomato goodness.

Keyword Lunch, Main Course, Soup, Vegetables, Vegetarian