Inspired tomato soup February 16, 2010

Most of my recipes are the result of my playing around with whatever ingredients I have at hand, and what sort of food I’m in the mood for. This recipe is no different. It was a cold sunday in late november, and I felt like soup. I like my soups hearty, rich and full of “stuff”. By “stuff” I mean basically things that are floating around in the soup, adding taste to it, as well as crunch. It’s easy to make, and warms you from within.
 

• Tinned, chopped tomatoes
• Tinned green beans
• Milk
• Sundried tomato
• Chili pepper
• Cherry tomatoes
• Tomato puree
• Eggs

 
Add the tomatoes to a casserole, and get the heat started. Add a little milk and the beans. Chop the chili and sundried tomatoes, and toss into the casserole. Squash the cherry tomatoes, and rip them apart. Add salt and other seasonings to taste (I have a thing for thyme and rosemary, which worked excellently). Bring the soup to the boil, and add the eggs, poaching them.
 
Serve with bread or rolls, butter, grated cheese and perhaps a nice bottle of red wine.

Better soup-in-a-bag: Tomato soup from Guerrero February 16, 2010

This is a variant of the basic soup-in-a-bag called Tomato soup from Guerrero, which you’ll find in norwegian stores, marketed by Toro. Other tomato soups could probably work as well. If you do, you might want to add some chili and other spices, as the tomato soup from Guerrero is kind of spicy.

To serve four to six people, you’ll need:

• 2 bags of soup mix
• Milk
• A tin of chopped tomatoes
• A tin of sweet-corn
• Sun dried tomatoes

Replace some of the fluid with the chopped tomatoes, and add a fifty-fifty water to milk ratio. Stir in the bags of soup-mix, and bring to a boil. Add the sweet-corn, and chop the sun dried tomatoes in rough pieces (I usually chop each piece into either three, four or six, depending on its size). Add the tomatoes. Boil for roughly five to ten minutes, and add salt and pepper to taste.

Serve the soup with sour-cream, bread and butter.