Wednesday, 6 November 2013

Savory Tomato and Red Pepper Soup

It's the first week of November and things are getting chilly here in Sweden.  Soup is one of my favorite foods to make and it's perfect for long cold winter days.  Not to mention nutritious. Here's a savory twist on the classic tomato soup with  red peppers, curry and other rich spices.  Although not particularly Swedish per se, the Swedes do seem to love their curry *smak.

olive oil
4 cloves crushed garlic
2 large red onions
6 large chopped tomatoes
5 sliced, lightly roasted red peppers
6-8 leaves chopped fresh basil
1/4 cup brown sugar
2-3 bouillon cubes
salt to taste
black pepper

In a large soup pot simmer on medium heat oil, garlic and onions until soft but not brown.  At the same time you can bake the peppers, lightly drizzled in olive oil, in the oven until they soften.  Add the tomatoes, peppers, basil and sugar to the pot and continue to simmer until tomatoes start to liquefy, stirring often.  Add cumin, cinnamon and curry - spices are personal, which is why I have not specified an amount.   Start off light and increase to taste.  I recommend no more than 1 teaspoon of each.  Add water making sure that the water level comes to just under the level of the veggies in the pot.  This will ensure that you get a nice thick soup consistency.  Add bouillon cubes according to the approximate amount of water (1 cube / 3 cups water).  Simmer with lid on for 45 minutes to an hour on low, stirring occasionally  Let cool slightly then blend away large chunks with a hand blender.  Finish with fresh ground pepper.

*smak - Swedish for taste or flavor.  Pronounced smock 

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