Light and creamy tomato soup

Even though it's supposed to be summer around here, the weather seems to have been otherwise inclined recently... This just leaves one course of action: unpack those spring or autumnal jackets and delve into warm comfort foods.

I myself adore soups and especially tomato soup.
It is delicious in cooler summer weather when the tomatoes are at their best but also wonderful in winter when the veggies can be derived from a jar or can... Very versatile indeed.

One thing I don't like is the soups that are drown in cream... you loose so much of the taste. My trick: lots of gently softened onions. The give the soup a savory yet sweet base and make a wonderful creamy soup when blended.

Ingredients for one big portion:
3 shallots, roughly chopped
A little olive oil or butter
1 big pinch of dried marjoram
2 big plum tomatoes (just go for the ones with the best flavour), roughly chopped
ca. 1/2 litre of stock
Salt and pepper

1. Fry your shallots with the herbs gently in the fat until they are soft and translucent.
2. Add your tomatoes and the stock and let it come to a boil.
3. After the mixture has boiled for ca. 10 minutes blend until desired consistancy.
4. Heat it up once more in the pan and season to taste.

Food (and life) lately

Please forgive my long silence and accept these impressions of the last month as a kind of peace offering.

Normal posts are on the way!