Soup Glorious Soup - Creamy Tomato Soup

The wind is howling outside and the rain is contemplating whether or not to pour down.

I am sitting in my warm living room sunk deep into the couch. Lights are dim and I'm deep into Jodi Picoult's...

... Handle With Care. Such a touching book.

I keep going with my book and suddenly I hear it. A distant rumbling. Was that thunder? Probably. There it is again. No, that is not thunder, it's coming from inside. It gets a bit louder and this time I feel it too.

The very familiar tummy rumbles. My li'l one inside me is reminding me "Amma, I need to eat in a while, you better get yourself geared up to cook something up". :) Yes friends, as some of you already know, I'm expecting. 23 weeks into the pregnancy, both Reju and I can't wait for the li'l one to pop out! The past few months were quite challenging but it's definitely worth it. :) Well it is almost time for dinner. But slogging in the kitchen does not appeal to me today. I want to get back to my book but still have a warm, soul-satisfying and hunger killing meal.

My refrigerator tells me I have to be extremely creative to serve up that kind of meal today. Well, hey creativity is my middle name and I take out what I find.

What I do find is some beautiful, plump and juicy tomatoes that needs to be used. Why do I have all those lovely tomatoes? Well, I actually use a lot of tomatoes in my cooking and hence never run out of these at any time.

I have always loved soup and still do. It surprises me that I have not posted more recipes for soup on the blog. I have been thinking of posting soups for a while but never got around until now.

I suppose, the love started with the simple gruel and green grams that was a customary dinner at home on sunday nights while growing up. Thereafter, the Chinese food outlets that spawn our cities made sweet corn chicken soup and manchow soup household names. My mum always experimented with food too and refreshing and simple soups were definitely on her menu atleast once a week.

Today's recipe is a different take on my mum's simple Tomato Soup. Her cooking is superlative, and every meal at home are some of the fondest memories I have growing up back home. She cooks everything to perfection. The spices and flavours are always the right amount to keep you wanting more.

With bay leaf and thyme to flavour this soup, this soup is one of the most refreshing and healthiest soups I have ever had. I hope you will enjoy this soup as much as I do.

Ingredients

For Tomato Soup

Fresh Tomatoes (plump; roughly chopped) - 4

Tomato Paste - 1 tbsp

Tomato Sauce - 2 tbsp

Carrot (roughly chopped) - 1 (medium)

Big Onion (roughly chopped) - 1 (medium)

Garlic (crushed) - 1 (big) or 2 to 3 (small)

Green chilli (slit lengthwise) - 1

Bay Leaf (coarsely crushed) - 1

Stock (veg/chicken/beef) - 600 ml

Fresh Thyme leaves - 1 tbsp (or 1 tsp of dried thyme)

Sugar - 2 tbsp

Milk - 600 ml

Salt - to taste

Pepper - to taste

Extra Virgin Olive oil (or any refined oil) - 1 tbsp

For Croutons

Bread - 2 slices (ends cut; cut into small cubes)

Olive Oil (or any refined oil) - 1 or 2 tsp

Method

Preparation of Soup

Heat olive oil in a soup pot and add crushed garlic, green chilli, bay leaf and chopped onions into it. Saut'e until onions have turned transparent and light brown. Add the chopped carrots and saut'e for a few minutes till carrots turn soft and start losing it's colour. Add roughly chopped fresh tomatoes, tomato paste, sauce, stock, thyme leaves (or dried thyme), sugar and salt and stir till combined well. Bring to a boil on medium heat. Cover and cook and allow to simmer for 25 minutes. Switch off the stove and leave the mixture to cool. Finely puree the soup in a pureeing machine or blender.

Run the soup through a sieve and return the liquid back into the stock pot. Add the milk into it. Season with salt and pepper. Gently bring the soup to a boil. (do not boil the soup too much) Switch off the flame. Keep warm.

Preparation of Croutons

Heat oil in a pan and add the bread cubes into it. Fry till golden brown and crisp. Your yummy croutons are ready!

Serve soup in bowls with a sprinkling of bread croutons in it.

Creamy, silky smooth, yummy and absolutely healthy tomato soup just for you. Simple, rustic and lip-smackingly delicious! Enjoy.

I had this post in my kitty for a while but never got around to posting it earlier. So here you go.

Notes:

1. If you want to give the dish a sophisticated touch, you can add a dollop of fresh cream into the soup.

Source: My beautiful mother. Thanks Ma.

Delicious: Spicy Roasted Pumpkin & Carrot Soup

Gosh! It's been almost six months since I have been part of the blogosphere. It was towards the end of July when I first started with Culinary Experiments of an Amateur and I must say that this blog has made so many things possible for me. It gives me that little glow every time I think about them, though I did not realize at the time that what had started out as a bit of fun would turn out to be addictive passion! Besides the fact that I am learning so much everyday about picture-taking, I have to say I have become more experimental with my cooking too. I do not shy away from complicated sounding recipes anymore. As a matter of fact I take this on as a challenge and in the end I am totally amazed at how it turned out. And when everything turns out well for me, I just cannot wait to share it with you.

You! That is the biggest bonus I was rewarded with this blog. I got to know many of you. Through your comments, mails and blogs it was just plain fun being in touch with you. The best thing about it is that I look forward to more of it this year. Just getting to know people through their blogs and sharing a common passion in food brings us all so much closer. I would have never thought that this was such a fantastic social community. So thank you everyone, you guys rock. :)

Getting back to today’s dish. Rustic and easy. Often I crave the simple dishes. There are certain food combinations that simply work extremely well together. One of them are pumpkin and carrots. Both have a sweet flavour and the crunchiness of the carrot is a wonderful contrast to the juicy softness of the pumpkin. Add a bit of green chilli and adequate seasoning you've got an explosive flavour.

Roasting both the pumpkin and carrots is like a beautiful love affair. The sweet harmony of flavours that are intertwined with each other is incredible.

After checking out my pantry and refrigerator, I started forming a recipe in my head. This soup is so easy to make: roasted veggies, extra-virgin olive oil, onion, and a hint of pepper, salt and green chilli and Bingo! The flavour you get is a lovely mix of roasted veggies and seasoning, just waiting to be enjoyed. I am a lover of soups and thus ended up making a little extra for the glutton in me!! :)

I'm sure everyone has their own pumpkin soup recipe that they swear by. It will be interesting to see the various versions for pumpkin soup and the secret ingredients that are added into it!

When I saw Donna Hay's pumpkin soup recipe on her show on the Lifestyle channel the other day, I had to try it. But of course, I made a few changes of my own to give it that twist and more so to suit our palate. It's easy, delicious, and has a different level of flavour. The aroma of the fresh juicy pumpkin is intense and the flavour pure and powerful. Not watery or insipid like it's often the case but a beautiful light consistency. A healthy and refreshing soup for all those weight watchers out there. Do give it a try and you'll see what I'm talking about.

Once the veggies are pulled out of the oven and the sensational aroma of roasted pumpkin fills the kitchen, all I do is throw in everything into a large pot along with some chicken stock and puree. How easy is that?

So, today I present to you the wonderful, totally nourishing and the very comforting, Roasted Pumpkin Soup. There is certainly no fixed recipe for a pumpkin soup and you are free to play with the flavours as you like it. Enjoy!

Ingredients

Pumpkin - 1 (pie pumpkin)

Carrot – 1 (medium)

Onion (finely sliced) – 1

Green chilli (slit lengthwise) – 1 or 2 (adjust as per spice tolerance)

Chicken Stock – 2 ½ to 3 cups

Cinnamon – 1 inch stick

Clove – 1

Salt – to taste

Cracked pepper – to taste

Brown Sugar – 2 tsp

Olive oil

Method

Preheat oven to 200 degrees celcius. Cut pumpkin into medium sized chunks. Scoop out seeds. Clean carrot and cut into medium size chunks. Place pumpkin (cut side up) and chopped carrot on a greased baking tray. Drizzle with olive oil and salt and bake for 45 minutes to 1 hour or until golden and roasted through. (best way to know if the pumpkin is cooked – check and see if fork tender)

Once the pumpkin has cooled slightly, scoop the pumpkin and keep aside.

Heat oil in a saucepan and saut’e sliced green chillies, cinnamon and clove for a few minutes. Add sliced onion along with brown sugar. Saut’e till onion turns golden brown and is caramelized well. Add the roasted pumpkin and carrot and stir for a few minutes. Now add the chicken stock to the saucepan and bring to a boil. Puree with a stick blender or a normal blender. Place the saucepan back on the stove and turn onto a medium heat. Heat through for a few minutes. Add enough salt and cracked pepper.

Serve piping hot.

Notes: To give it that oomph! factor, garnish it with fresh cream.

Creamy Onion Soup

Sometimes there is nothing better than a simple soup to satisfy the soul. A soup that is easy to make, with familiar flavours but is presented differently, that warms you from the inside on a cold day. Soup is always perfect for a chilly day and are the easiest to prepare. They are always elegant and haute couture. I like such hands-free and no fuss meals. They are easy to make, taste great and leave you feeling full and happy! Besides, you can always use what you have and create variety easily.

So many posts with the word 'Simple', you must think I really mean business. I do! Stick with me and there will be more of it coming up.. :) The idea behind these meals was to maximise the time I get to spend with Reju on a weekly basis while still managing to get good food on the table that lent a little special touch. Plus this food blog keeps me on my toes, mentally and physically and that makes me very happy :)

I have always loved soup and still do. It surprises me that I have not posted more recipes for soup on the blog. The truth is, I have never tried many variations of soup. But I will try posting a few good ones when I come across them. I hope you will enjoy this soup as much as I do.

Ingredients

Big Onion (finely chopped) - 3 (medium)

Butter - 3/4 tbsp (refer notes)

Cornflour - 1 1/2 tbsp

Milk (boiled) - 2 3/4 soup bowls

Vegetable stock - 1/4 cup (refer notes)

Salt - to taste

Pepper - 1 to 1 1/2 tsp (black or white)

Cheese - 1 1/2 tbsp (refer notes)

Fresh Parsely (finely chopped) - 2 tsp (adjust as per taste) {optional}

Method

Heat butter in a pot and add chopped onions and saut'e till golden brown. (make sure it is browned and caramelized well) Add boiled milk and simmer for a few minutes. Add cheese along with pepper, salt and freshly chopped parsely and stir well. Now add vegetable stock and mix well. At this time, add cornflour and stir well till it starts thickening. (be sure to get rid of any lumps) Serve hot with sandwiches (chicken, egg or any filling of your choice) or as it is.

Notes:

1. I have added less butter to make it healthier. You can add more because it tastes better.

2. Please check:

http://culinaryexperimentsofanamateur.blogspot.com/2011/10/gobi-manchurian.html for instructions on how to prepare vegetable stock.

3. You can use any cheese, cream cheese, mozarella, or any cheese of your choice. You can also increase the quantity of cheese as per taste.

Source: Mum

Chicken Soup for the soul!

My style of cooking is keeping it simple, fresh and maintaining a balance in a dish. This simple and refreshing chicken soup is a classic example of such cooking. I always enjoy a hot chicken broth at any time of the day, it keeps makes me feel fresh and healthy because of the nice balance of veggies and chicken/meats in it. Of course you can always make a good veggie soup with the same recipe by just omitting the chicken/meats in it.

So here goes the recipe.

Ingredients

Chicken (cooked & shredded) - 1/2 to 3/4 cup

Chicken stock - 1 cup

Garlic (crushed) - 3 to 4 cloves

Shallots (crushed) - 5 to 6

Carrot - 1 (small)

Cabbage - 2 to 3 leaves

Cauliflower - 3 to 4 florets

Salt - to taste

Pepper - 1 tsp

Oil - 1/2 tbsp

Spring onions

Water - as required (depending on quantity required. That is, if you are adding 1 cup/bowl stock, then you need to add 3 cups/bowls of water to get 4 bowls of soup)

Method

Heat oil in a cooking pot and sauté garlic and shallots for about 2 to 3 minutes on a low flame. Add chicken stock and water and let it boil. When it comes to a boil, add carrot, cabbage and cauliflower and close to cook for a few minutes. Once the veggies have been cooked, add the cooked chicken along with pepper, salt and ajinomoto and cover and cook for about 1 minute on a medium flame and 1 or 2 minutes on a low flame with the lid open. Finally, add the spring onions, cook for a minute or two and switch off flame.

Notes: Cook the chicken with salt, pepper and a small piece of ginger because ginger enhances flavour of the stock.