Today was a soup kind of day. Cold, rainy, blah. One of those days where you don’t really feel like cooking dinner when you walk in the door at 8pm. Then this soup happened and everything was better. It’s simply satisfying, and oh-so easy to prepare.
Tomato & Sourdough Soup
Credit: Jerusalem, A Cookbook by Yottam Ottolenghi and Sami Tamimi
2 tablespoons olive oil
1 large onion, chopped
1 teaspoon cumin seeds
2 cloves garlic, crushed
3 cups vegetable stock
4 large ripe tomatoes, chopped
one 14-ounce can chopped Italian tomatoes
1 tablespoon superfine sugar
1 slice sourdough bread, torn into pieces
2 tablespoons chopped cilantro, plus extra to garnish
salt and freshly ground black pepper
~Heat oil in medium saucepan and add the onion. Saute for about 5 minutes, stirring often, until the onion is translucent. Add the cumin and garlic and fry for 2 minutes. Pour in the stock, both types of tomato, sugar, 1 teaspoon salt, and some black pepper.
~Bring the soup to a gentle simmer and cook for 20 minutes, adding the bread pieces halfway through the cooking time. Finally, add the cilantro, then blend with an immersion blender, in a few pulses so that the tomatoes break down but are still a little coarse and chunky. The soup should be quite thick; add a little water if necessary Serve, drizzled with olive oil and scattered with fresh cilantro.
We toasted up some of the extra bread, topped it with cheese, and dipped it in the soup. Delicious.