Cook the Book – Tomato Soup with Herbed Yogurt

This soup is not your average Campbell’s with a side of cheese sandwich, although I wouldn’t  pass on the grilled cheese.  It’s bright, tangy, zesty and imminently satisfying to the body for it’s flavor and to the mind for the childhood memories it brings to the fore.

This time of year, canned tomatoes are perfectly acceptable and actually preferred to the pink, mealy, tomato-ish things sold in the grocery store this time of year.  If you canned your own this year, lucky you for have escaping the blight that hit many of us.  Treat yourself and use up the last of them in this soup.

Tomato Soup with Herbed Yogurt

1 tablespoon olive oil
1 large onion, sliced
3 cloves garlic, minced
Juice and zest of half an orange
1 tablespoon dried basil
1 tablespoon dried marjoram
1 tablespoon dried cumin
1/4 teaspoon red pepper flakes
2 29-ounce cans crushed tomatoes
1 1/2 cups chicken or vegetable stock
1 square (1 ounce) bittersweet chocolate
Herbed Yogurt:
1/2 cup plain yogurt
1 green onion, diced
1 1/2 tablespoons minced fresh basil
1 small clove garlic, minced

Heat a stockpot over medium-high heat and add the olive oil, onion, garlic, orange zest, orange juice and spices.
Cook until the onions are translucent.  Add the rest of ingredients and simmer, uncovered, for 1 hour.  Meanwhile whisk the yogurt ingredients together.  Serve with a dollop of herbed yogurt.

Serves 4-6

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