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!