Monday, September 5, 2011

Creamy Tomato Soup

Tomatoes are pretty much the only thing that's growing in my garden this year, aside from a couple of peppers. I've got so many tomatoes that we've had at least a bite or so of a tomato for every single meal for the past two weeks. I'm almost getting sick of them. Luckily, my neighbors are happy to help me eat them. 
We've had peanut stew with tomatoes, clafoutis with tomatoes, salsa, scrambled eggs with tomatoes, BLTs, corn tortilla soup with tomatoes, and of course, tomato soup. Eric said it was too tomato-ey and wouldn't eat it.

Creamy Tomato Soup
4 sun-dried tomatoes
1 large onion, chopped
5-6 medium tomatoes, chopped
1 cup coconut milk
dash of red pepper flakes
a handful of fresh cilantro
1 tbsp olive oil
salt and pepper

Cover the sun-dried tomatoes with boiling water. Let them soften for about 15 minutes.
Meanwhile, saute the onion in the olive oil until soft and translucent. Add the chopped tomatoes and cook over medium heat until the mixture boils. 

Chop the dried tomatoes and add them to the mixture, along with the coconunt milk and red pepper flakes. Reduce heat and simmer for 30 minutes. Stir in the cilantro and add the salt and pepper to taste. 

This also makes a nice, creamy sauce to put over pasta. This afternoon I was trying to get rid of my leftovers and stirred some sauteed white eggplant into the tomato soup. The eggplant had a bit of curry and turmeric in it, which actually added to the taste, making it rich and fragrant. Yum. I would have eaten more of it, but since I'm venturing to the mall to try on jeans, I figured excess pasta would be a bad idea.

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