We’ve had soup on the evening menu quite a bit the last few months. I guess the colder weather along with our need to watch what we eat has made soup a common sense choice for dinner. Having a Thermomix in the house helps too of course although as long as you have a trusty pot, soups are a cinch to make regardless.
Prior to making my own soup, I relied on the canned variety a lot (don’t judge – that’s all there was back when I was a younger adult). Most types were actually OK and Cambell’s Cream of Chicken always has a special place in my heart even if I’m now more discerning than the 8-year old who lapped that stuff up when unwell.
The only canned soup I really found repulsive, other than Cream of Asparagus which I’m sure was just an unfortunate mistake, was tomato soup. Canned tomato soup was either akin to watered down tomato sauce (perhaps they were…) or so acidic that I ended up with heart burn. Of course it’s silly to dismiss all tomato soups based solely on my reaction to the tinned variety but I guess first impressions stick. Since then I’ve enjoyed some very nice tomato soups but still have misgivings for recipes that involve tinned tomatoes :|
One tomato soup hubby and I enjoy very much uses roasted Roma tomatoes and a bit of zucchini to mellow things out. Roma tomatoes actually yield a more yellowy orange soup which is a far cry from the vivid red concoctions that came out of cans. The more subtle tomato flavour is very refreshing too.
This soup is easy to bang out with or without a Thermomix. The tomatoes don’t have to be roasted, particularly if blitzing into a smooth soup, but I recommend it for the added flavour. I made some prosciutto dust (from my Quinoa Crackers) which enhances this soup rather nicely, and instead of cream, I gave Philadelphia Cream For Cooking a go instead of regular cream (just our dietary preference at the mo). As tomato soup is acidic anyway, this Philly product worked well. It’s more like a creme fraiche than straight cream, but easier on the waistline.
Roasted Tomato & Zucchini Soup
10 Roma tomatoes, cut in halves
1/2 zucchini, cut into medium slices
2 cups of chicken stock
2 tbsp cream or 2 tbsp Philadelphia Cream For Cooking
salt, pepper and olive oil as required or to taste
To make: Pre-heat oven to 180C. Place tomato halves and zucchini slices on a foil lined tray. Drizzle over with olive oil and season with salt and pepper. Place in oven and roast for 25 minutes. Remove from oven when down and allow to cool down. Place onion in Thermomix and blitz on Speed 4 for 5 seconds. Add 20g of olive oil and sautee on 100C for 3 minutes on Speed 1. Add roasted tomatoes and zucchini, and stock. Cook on 100C for 6 minutes on Speed 1. Once done, place MC cap in hole and blitz the whole thing for 15 seconds on Speed 9 until soup is super smooth. Add the cream or Philly and combine on Speed 4 for a few seconds. Adjust seasoning as desired.
Place three slices of prosciutto on a foiled tray and place under a hot grill for a minute, watching to ensure that they don’t burn. Once the prosciutto starts curling and bubbling, remove from grill. Place prosciutto on paper towel to absorb any oil. Once cooled down, place into Thermomix and blitz for 10 seconds on Speed 8. Transfer into air tight container and use as soon as possible.