Five reasons I am soooooo crazy about homemade soups is that they are light, nourishing, tasty, satisfying and so easy to prepare. Plus, most soups are generally lean and economical to make especially using what’s in season.
However, when it comes to the cuisine in my neck of the woods, soups do not feature anywhere. Typically, meals in Uganda💕🇺🇬 are composed of a starchy filler ranging from potatoes, yams, matooke, chapati, cassava, posho, millet, cassava or soghurm bread. These are paired with a meat, poultry, fish or vegetarian curry or stew and a side of greens. Our food is really tasty and nutritious but way too heavy for my personal liking. So you can imagine how thrilled I was when I discovered soup land😀. Most Ugandan people will not gerrit if you presented them with a home made lovely soup for lunch or dinner. Eyo si kimere. 🤭. But we will be more accepting of soups when we eat out.
I read an interesting story here which will give you an idea on what Ugandan food culture is all about.
One of my all-time favorite soups is a fresh tomato soup made from scratch.
The success of this insanely delicious soup depends on one thing alone – using the freshest ingredients which transcends in the soup needing little embellishment.
I used very simple ingredients; ripe tomatoes, olive oil, onions, garlic, carrots, homemade vegetable stock, sugar, a bay leaf(mudalasini) dried basil and thyme, salt and pepper. Using fully ripe tomatoes is key because the natural flavour of the tomatoes used will determine the flavour of the soup. Ripe tomatoes will ensure a lighter and brighter flavoured soup.
I started by sauteing the onions, carrots and garlic for an extra boost of flavour. Then I added the tomatoes, stock and herbs and simmered the goodness for 30 minutes. I then stirred in the sugar and seasoning before pureeing the soup to a smooth paste.
You can make this soup sparkle and give it more substance by adding fresh cream and tiny little meatballs. You could also garnish it with croutons, fresh basil, parmesan cheese or snipped chives.
I know you will enjoy this warm hug (with extra bear warmth) in a bowl.
INSANELY DELICIOUS FRESH TOMATO SOUP RECIPE
Serves: 4 | Preparation time: 15 minutes | Cooking time: 30 minutes | Total time: 45 minutes
- 800g Ripe tomatoes, blanched, peeled and chopped
- 2 cups Vegetable stock
- 2 tbsp Olive oil
- 1 large Onion, chopped
- 2 cloves Garlic, crushed
- 2 small Carrots, chopped
- 1/2 tbsp Sugar
- 1 tsp Basi
- 1 tsp Thyme
- Salt and pepper to taste
- Heat the olive oil in a large heavy base sauce pan. Add the onions, garlic and carrots and cook over medium low heat for 3-4 minutes, stirring occasionally.
- Add the tomatoes and cook for 2 minutes. Stir in the dried basil, thyme and bay leaf then the vegetable stock. Bring just to the boil, reduce the heat, cover and simmer gently for 10 minutes or until the tomatoes are pulpy.
- Stir in the sugar and season to taste with salt and pepper. Cook gently, stirring, for 2 minutes. Turn off the heat.
- Allow the soup to cool slightly then transfer to a blender or food processor and puree till smooth, working in batches if necessary.
- Return the soup to a clean saucepan and heat through. Adjust the seasoning if necessary.
- Ladle into warmed soup bowls. You could swirl a little fresh cream into each bowl and serve immediately.