TOMATO & BASIL SOUP

RESCUE TIRED TOMATOES AND UPCYCLE THEM INTO A DELICIOUS AND HEALTHY SOUP!

INGREDIENTS
2 TBS BUTTER OR OIL
1 ONION (CHOPPED)
1 GARLIC GLOVE (CHOPPED)
HANDFUL OF FRESH GREEN HERBS OR 2 TBSP OF DRIED HERBS.
(HERBS SUCH AS: THYME, BASIL, CORIANDER, SAGE, PARSLEY, MINT)
TOMATOES (2X 400ML CANS, OR 6 FRESH TOMATOES- BLANCHED, PEALED & ROUGHLY CHOPPED)
1 STICK CELERY
¼ CUP TOMATO PASTE
1 TSP BROWN SUGAR
1 TBS VINEGAR (LIME OR LEMON JUICE)
1 CUP CHICKEN STOCK (1 STOCK CUBE DISSOLVED IN HOT WATER)
½. CUP THICK CREAM
S&P

GARNISH OPTIONS:
FRESH BASIL OR CORIANDER (ROUGHLY CHOPPED)
PINCH OF CAYENNE PEPPER 
DOLLOP OF SOUR CREAM
SPRINKLE OF GRATED PARMESAN CHEESE

UTENSILS:
ELECTRIC BLENDER, MIXING BOWL, CHOPPING BOARD, SPOONS & CUP FOR MEASURING, SHARP KNIFE, SAUCEPAN, WOODEN SPATULA, LADLE (FOR SERVING). 

METHOD:
PEEL AND CHOP THE ONION AND GARLIC, THEN CHOP THE CELERY STALK HORIZONTALLY.
ADD THE BUTTER OR OIL TO THE SAUCEPAN ON A MEDIUM HEAT.
WHEN THE OIL HOT, ADD THE CHOPPED ONION, CELERY, AND AFTER TWO MINUTES, THE GARLIC.
FRY FOR ANOTHER FEW MINUTES, UNTIL THE ONION STARTS TO GO TRANSPARENT.
POUR IN THE TOMATOES AND ALL OF THE REMAINING INGREDIENTS, EXCEPT FOR THE CREAM. 
IDEALLY, USE FRESH HERBS, AS THEY ARE MORE AROMATIC AND NUTRITIOUS, BUT DRIED WILL DO. 
COVER THE SAUCEPAN AND LET THE INGREDIENTS SIMMER UNTIL THE CELERY HAS SOFTENED (ABOUT 15 MINUTES). 
REMOVE FROM HEAT. ADD THE CREAM. 
BLEND THE TOMATO MIXTURE UNTIL SMOOTH. 
ADD SALT & PEPPER TO TASTE. 

GARNISH: WITH THE TOPPINGS OF YOUR CHOICE. 
SERVE: WITH NACHOS, ‘CROUTONS’ OR EVEN A CHEESY TOASTIE ON THE SIDE. 
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*BLANCHING: CAREFULLY DROP THE TOMATOES INTO BOILING WATER (JUST ENOUGH TO COVER THE TOMATOES) FOR A MINUTE OR TWO. THEN REMOVE FROM HEAT, POUR INTO A COLANDER AND RUN THEM UNDER COLD WATER. THIS MAKES PEALING OFF THE SKIN QUICK & EASY.  
BLANCHING IS A GREAT COOKING TECHNIQUE TO KNOW, ESPECIALLY IF YOU WANT TO FREEZE FRESH FRUITS AND VEGETABLES.