Quick, Tasty Tomato Soup

You probably know as well as I do that I'm mainly a sweets blogger. Savory is good too, and especially in Winter, but I find its often harder to get inspired when it comes to savories. But--I get the craving for those hearty soups and breads and such, when its chilly like this.
I cant help but share the recipes, and I know there are lots of mums and busy people out there that are ever looking for quick successful recipes for their beloveds. So occasionally you will stumble upon a few goodies you can use on a day to day basis like this one. Yes, ones that actually wont make your thighs expand!
When I think of dinner, I think economical, satisfying and quick. Of course it has to be appetizing, but those three things don't have to mean boring. I recently wrote a piece for another blog group about saving money on your grocery bills, as my friend and I used to spend $30 a week on our groceries, and I know some people would be interested in knowing how they can do the same. Mortgages, bills, fees, who doesn't have them these days? Anyway, its all about getting creative and thinking your meals through! I will post the guest entry when it is published for those who are interested. Meanwhile, here's a nice budget meal that's a belly warmer on nights like these. I paired it with some Mediterranean bread knots (featured in the last blog entry) and its was lovely!

QUICK, TASTY TOMATO SOUP

1 medium onion, finely chopped
800g diced tomatoes
1 litre chicken stock
cornflour to thicken
pinch of basil
salt to taste

Soften the onion in a large saucepan. Add the chicken stock. Bring to the boil and reduce heat. Meanwhile place tomatoes in a food processes and blend until soup-like in consistency. Add the stock and onion mix and blend again until well combine. Return the soup to the saucepan, add basil. Season with salt as desired. To thicken the soup, add a few tablespoons of cornflour to some of the soup in a small bowl and stir until there is a smooth paste. Add to the soup and return to heat and stir.
Serve with a swirl of cream and some fresh basil or parsley if desired. Serves 4.

NOTES: You can use fresh tomatoes instead of canned if preferred. Heat with the onion until they break down and then place in the blender--heat the stock on its own. Some of the tinned tomato varieties has added herbs and garlic--this is also a nice addition to the flavour of your soup. You can add these ingredients on your own as desired if your canned tomatoes lack them.

Winter Warmers--Roast Pumpkin Soup

Maggie Beer says its all the little details that count when it comes to making a great soup. Apparently she recently gave away her secret Pumpkin Soup recipe, but I like recipes that are simple and made from everyday ingredients. I mean, how many people have verjuice and marscapone cheese just hanging around the kitchen? Sounds yummy though.
Well I have a pretty fabulous pumpkin soup recipe too, excuse me blowing my horn a bit. Okay, let me blow, after all, I am revealing another one of my "not-so-secret-now" recipes, and the occasion is my birthday. Well, we're a few days off, but I'm posting it in celebration. If you want to know how young I'm going to be, it's not so secret that I'm turning 21 again. 21 is such a good age to be.
This soup is made from just a few main ingredients and herbs, and is so satisfying on one of those chilly nights we've been having here in Australia recently. Its thick and creamy and so rich in all its pumpkin-y goodness. Why is it my "secret" recipe? Well, lets just say people came from all around just to eat this soup when I made it at Marmalade Deli where I used to work. Its liquid gold. Hoot Hoot!
Some people ask what pumpkin is best to use and I personally like the butternut best--it has a silkier texture and never fails to taste delicious. But the success of this recipe is all in the roasting of the pumpkin. It's a little more time consuming but well worth it. I have cut corners with this recipe before and it just doesn't have the same pizazz. The pumpkin needs to be roasted in strips for that extra flavour.

MY SECRET ROAST PUMPKIN SOUP

1 Butternut pumpkin, cut into thin strips
1/2 cup cream
2-3 cups milk
1-2 tsp. salt
pinch pepper
approx 2 tbs mixed dried herbs (I used a pinch each of cinnamon, oregano, parsley, dried onion flakes, basil. lemon pepper etc)

Cut the pumpkin into this strips. Place under a grill or in a sandwich press until the tops and bottoms are brown or even crispier. Place roasted pumpkin in a blender and add cream, salt and other spices. Begin to process, adding milk as you go until you reach the desired texture and thickness. Add more salt and herbs to taste if desired. Place in a large saucepan and reheat before serving. Serve with a dollop of sour cream if desired. Fresh chives go down a treat as well!

Serves 4-6

                                              My son really rocks the pumpkin mustache!