Prep 2 mins
Cook 35 mins
I make this soup on cold days as comfort food. It isn't heavy but the parmesan rind makes it feel like more. I have never measured it before you might need to adjust things to your taste.
- 500 g tomato puree (or unspiced tomato sauce)
- 500 ml water
- 5.52 ml vegetable bouillon granules
- 1 medium onion, chopped
- 9.85 ml herbes de provence
- 2.46 ml oregano
- 1.23 ml garlic salt
- 0.59 ml ground cayenne pepper
- 4.92 ml extra virgin olive oil
- 1 parmesan rind (I use a piece that about 2cm by 4cm)
- 1 bay leaf
- salt and pepper
- Heat olive oil in pot on medium heat and clarify the onions.
- Put in the rest of ingredients, stir and bring to a boil.
- Reduce the heat and cook for 30 minutes, stirring occasionally.
- Remove parmesan rind and bay leaf.
- Add salt and pepper to taste and serve.
Very, very nice tasting soup, even if I did make one addition & one change ~ I added a bit of baking soda to cut the acidic tomato ingredient, & I used just a dash of the cayenne pepper rather than the listed amount! Thanks for a nice soup recipe that I'll be making again! [Made & reviewed for one of my adoptees in the current Pick A Chef event]
First, the substitutions: crushed tomatoes blitzed with a stick blender instead of puree; real garlic and a pinch of salt instead of garlic salt; chicken bouillon (half the amount) instead of vegetable bouillon. Now, the review: even that tiny amount of cayenne overwhelmed many of the other flavors, except the acid in the tomatoes. I added two teaspoons of sugar and a teaspoon of very good balsamic vinegar to compensate. I found the lavender flavor from the herbes de provence rather strange, and didn't care for it. This was okay, but not my favorite tomato soup recipe, by far. Made for PAC Fall 2009.
Spring PAC 2009: Delicious and easy to make!! I love the flavor that the Herbs de provence add to this!