Soupy Sunday

This weekend, my 87y ear-old grandmother came from The Netherlands for a visit.  She is on her way to meet my parents (and later myself) in Mexico.  My grandma loves soup and since she was a little girl she has always ate soup on Saturdays.  It was a tradition she carried on from her mother and even today if we go out to eat on a Saturday, she’ll order soup.  She landed on a rainy Sunday which I figured was close enough and decided to make her my favourite spicy tomato soup for dinner.

This recipe is from 101 cookbooks and it’s my go-to for soup because it’s versatile and so easy.  This recipe is for the base soup but you can add anything to change it up.  Colin and I often will add a scoop of brown rice and a soft poached egg to our bowl.  For my grandma, we kept it plain and served it with toasted crusty bread for dunking.      

Tomato Soup

4 tbsp unsalted butter (or olive oil if you’d like to make it vegan)

2 medium onions, sliced thin

1 tsp salt

3 tsp curry powder

1 tsp ground coriander

1 tsp ground cumin

½ tsp chili flakes

2 cans fire roasted tomatoes (28 ounces each)

6 cups water

1 can coconut milk

Start by melting butter in a large pot over medium heat.  Add the onions and salt.  Cook the onions until soft but not caramelized.

Add the dry spices and stir into onions until fragrant, about a minute.

Add tomatoes and water and bring soup to a boil.  Simmer soup approximately 15 minutes. 

Remove from heat and purée the soup with a standard or immersion blender.  

Stir in coconut milk and serve with whatever tickles your fancy.  Leftovers freeze well.

my grandma and sister