Food Corner

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By Paul Cormier, Salamanders of Kemptville

Speaking of keeping warm: we are now down to highs of 10 to 12 Celsius and lows where there is frost on the pumpkin. So, soup is in order. I recommend you try Tomato Orange Basil soup. If you care, it’s vegan; if you don’t, then it’s just darn good. Mix up a batch and try it with last week’s corn bread. Yummy on your tummy!

Tomato Orange Basil Soup

Ingredients

  • 2 pounds of French ripe tomatoes, cored
  • 1 large onion, diced
  • 2 large carrots, peeled and diced
  • 2 tablespoons of Basil (fresh, if possible) (if not, 1 teaspoon dried Basil)
  • Vegetable stock (available at your favourite grocery store)
  • 1 orange
  • 1 tablespoon of vegetable oil
  • Salt and pepper to taste

Preparation

  • Drop the tomatoes in boiling water to get the peel off; then dice them
  • Sauté onions and carrots in a soup pot till soft
  • Add the peeled and diced tomatoes and cover with vegetable broth
  • Simmer for 10 minutes
  • Then, blend with a submersible blender (or in a blender) till smooth
  • Finely grate orange peel in and squeeze the orange to add its juice
  • Finely chop the Basil and stir it into the soup
  • Reheat if necessary and serve

Keep those emails coming folks at pcormier@ranaprocess.com. Many thanks!

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