I’m always telling everybody at every opportunity that I’m not a salad or soup lover. Though, eating raw vegetables is not something I enjoy. Soups are just not favourite food. The other day, a friend and I chatting about how growing older seemed connected to changed food choices. She agreed that the older we got the more willing we seemed to try foods on our “don’t like” lists. That seems the case with this Roasted Tomato Soup With Basil Cream.
I still do not like aubergine/ eggplant very much but can take in small doses if cooked in a certain way. Cooked salads, pasta salads and raw salads with fruit and nuts are acceptable. And a couple of weeks back, I actually felt like having soup!
It could have been because I wasn’t feeling to well. I think I am slowly developing a taste for certain soups. This time I had caught a bad respiratory infection. All I wanted to something warm to drink, at regular intervals, to sooth my irritated throat. I love tea but there is only so much tea that one can drink in a day, so I needed something else. A cousin suggested rum (and coke) but I don’t drink alcohol. So the other option that came to mind was soup.
The vegetables in my fridge were down to a minimume. The vegetable bin yielded some tomatoes, carrots and red bell pepper. So that decided what was going into my soup. A search on the ever resourceful net led me to this recipe which I adapted to my taste. This isn’t really a soup which one can throw together at one’s whim. The vegetables need to oven roasted, but it is one which cooks up without too much effort.
I made it in slightly larger quantities, refrigerated it to warm up whenever I wanted some hot soup. If you plan to do this, it would be better to leave out the milk and substitute it with more stock (or water). This thick soup is a nice balance of very slightly sweet and spicy flavours with a faint tang from the orange juice.
Basil Cream – I made the above soup to sooth an irritated throat. You can to serve it as part of a regular meal and also make a Basil Cream to serve with it. All this cream needs is some fresh basil and some cream. The Basil Cream really does add that “special” something to the soup. The leftover Basil Cream can be refrigerate for a couple of days. It makes an excellent dip as well.
There used to be a time, when I used to have not just green thumbs but green fingers too. In the past couple of years though, I have had a tough time just trying to get a few potted herbs growing.
I plant the seeds or cuttings, they sprout a few leaves only to invariably die on me. It looks like the green is creeping back into my thumbs again. I have, for the first time in ages, managed to grow some semblance of an herb garden. Right now, my herb garden consists of only 3 types of basil, some mint and curry leaves but it’s a beginning.