Chunky Tomato, Garlic and Sage Soup


I came across this mouthwatering soup when a good friend of mine, Gareth, made it for his girlfriend and I over a weekend away in Scarborough. I wasn’t feeling too well that day and the last thing I felt like was a tomato and sage soup… Yup, not basil, but sage…I was sure this was going to be an instant fail.

Anyway, Dania (Gareths girlfriend) insisted on giving me half a bowl so I reluctantly but politely accepted. I had one mouthful and instantly felt better. It was absolutely delicious. I have made it about 4 times since then! The sage, to my amazement, is the real winning ingredient in this one!

Seriously guys, give this soup a go…its super easy, affordable and quick to make.

Check out the recipe below. Serves 4

3 tbsp (45ml) olive oil
1 red onion,
4 cloves of garlic, roughly chopped (a lot I know, but trust me)
1 stick celery, finely sliced
1-2 dried chillies
6 – 8 leaves of sage, roughly chopped
8-10 ripened tomatoes, roughly chopped (make sure they are soft and ripe)
1 tsp (5ml) sugar
¼ cup (60ml) water
½ cup (125ml) milk
Salt and freshly ground black pepper

Heat a pot with the olive oil and gently sauté onion, garlic, celery, chillies and sage for a few minutes or until soft and aromatic.

Add chopped tomatoes, sugar and water, cover with lid and allow to cook for 30 – 40 minutes or until tomatoes are soft and juicy.

Add milk (this helps to prevent soup from becoming to acidic), cover with lid, and cook for a further 15 minutes.

Once tomatoes have cooked down and soup is thick and juicy, remove from heat and season with salt and freshly ground black pepper.

Serve immediately with a glass of chilled Chardonnay (wooded) and warm crusty bread to help mop up any left over soup.

 

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