Skip to content

Soup for cold rainy nights

May 2, 2011

It’s been cold and rainy here, the perfect kind of a day to whip up some piping hot soup!  Tomato soup is one of my very favorites, and while I love trying new recipes for it, my favorite will always be Mark Bittman’s from How to Cook Everything Vegetarian.  One of the best parts about the recipe is that it’s so easy to add anything you’d like.  I happened to have leftover kale that needed using up (from the post preceding this one!) and so I tossed it in!  Mr. Bittman has a fresh tomato soup, as well as a canned tomato soup.  Tomatoes still aren’t in season, so I opt for the canned.  This recipe is basically the one from the book, but I’m leaving out anything I don’t do/use, so if you want the whole thing unadulterated, you should buy the book, which I recommend anyway.

Here’s what you’ll need:

~8 oz. dried tomatoes ( I like the “Just Tomatoes” brand)

28oz. can whole peeled tomatoes( usually all I have on hand is diced, and they work just fine.  If you get fire roasted ones, you get to skip a whole step in the recipe!)

1/4 cup olive oil

1 T minced fresh garlic (check out this thing!!!)

1 medium carrot, diced

1 small onion thinly sliced (he calls for red, I usually use yellow)

salt and pepper

1 qt. veggie stock

1/2 bunch of kale, de-stemmed and cut into ribbons, chop stems as well(or any other veggie you have on hand that you think would be good in this!)

Here’s what you do:

This recipe seems complicated, but it’s not, and even if it were, it’s worth it.

Boil 2 cups of water, then pour over your dried tomatoes (it a heat proof bowl) and let them sit

Preheat your oven to 375 to roast your tomatoes (if you’re using fire roasted canned tomatoes, this is the step you skip!) Put your canned tomatoes (save the liquid for later) into a roasting ban with 2T of your oil, roast for 30 minutes, stirring occasionally, while you work on the rest of the soup.

Now is when I chop all my veggies.  If you are using Kale, to de-stem it, take your knife and slice the leaf off of each side of the stem so your Kale leaf looks like it has a pac-man mouth cut out of it.  Roll the kale leaf and cut it into ribbons, chop the stem, and keep the leaves seperate from the stems.

When the tomatoes in the oven are done, pour the liquid from the dried tomatoes into the roasting pan to loosen things up, and scape the roasted tomatoes off the bottom of the pan with a spoon.  Chop up the dried tomatoes (I just get in there with my kitchen scissors) and add them to the roasting pan. (Again, if you went the fire roasted tomatoes route, skip this and just save your water from the dried tomatoes to add to the soup pot when you add the veggie stock.

Get out your big ol’ soup pot and get it heating with some sea salt in it.  After about 30-60 seconds, add the rest of the olive oil and let it heat for a minute more (this will make the bottom of your pan non-stick. Crazy, right?) Keep the pot at medium/high heat and add the garlic for a minute, then add the carrot, onion and kale stems.  These are the crunchiest things in the soup, so they need to cook for a little longer.  It’ll take about 3-5 minutes, you’ll know they’re done when they start to get juicy.

Add the liquid you saved from your canned tomatoes and cook for about 5 minutes, the liquid will reduce.

Stir in the veggie stock (and the dried tomatoes’ water and dried tomatoes themselves, if you haven’t done anything with them in the steps above) and everything from the roasting pan (or just throw in your fire roasted canned tomatoes) and your kale leaves.

Bring the soup to a boil, then cover and simmer for 30 minutes

If you have a picky person eating with you (my husband for example) then use an immersion blender to puree it.  Otherwise enjoy it chunky and hot!

Advertisements
2 Comments leave one →
  1. Stuart permalink
    May 2, 2011 10:59 pm

    Love Bittman! Great biscuit recipes. Could you post your Tempah Joes recipe? Can tempah replace all ground meats? Funny word “tempah” say it a lot without snickering.

  2. Deployed Daddy permalink
    May 3, 2011 2:53 pm

    Mmm, tomato kale soup! I do prefer my soup blended, but it is delicious either way!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: