It somehow felt wrong to write a newsletter about cooking with tomatoes without including a recipe for tomato soup…
…so this week’s Bonus newsletter looks to set the record straight.
I never used to be a fan of tomato soup. In fact other than tomato sauce (because that shit is like heroin for kids), I was kind-of anti all liquid forms of tomato - like the big bottle of V8 tomato juice (I feel like everyone’s Mum went through a phase of drinking this) that would take up far too much room in the door of the fridge. 3 litres of disappointment that blushed at me each time I searched hopefully for a carton of Fresh Up or Just Juice.
Perhaps the fact that most of my tomato soup experience had been straight from the can - often paired with a gelatinous slurp as it slid from its pantry bed, skinny-dipping into the saucepan - didn’t help its appeal.
But in adulthood, I’ve learned to find love in the depths of a bowl of tomato soup, especially one that’s overflowing with fresh, sun-kissed summer flavour.
This recipe is not your usual tomato soup - it boasts an intriguing but ultimately rewarding combination of flavours and some added heartiness to make it both soul-warming and filling enough to hold its own at the dinner table.
tamarind brings a unique sour sweetness which enhances the flavour of the tomatoes wonderfully
peanut butter & coconut cream add some creamy richness and nuttiness
orange adds a lovely floral, citrus aroma and flavour
cannellini beans for that heartiness I crave from a bowl of soup
Be sure to scroll to the bottom, for some other interesting reading, seasonal tips etc.
Enjoy,
Alby xx
Peanut, tamarind & orange tomato soup
Hands-on Time: 25 minutes
Total Time: 55 minutes
serves 6
Cost estimate: $12.60 ($2.10 per serve)
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