Fresh Tomato Soup

Name: Fresh Tomato Soup
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 serving(s)
Ingredients: 3 tablespoons extra virgin olive oil; 1 onion, chopped; 2 celery ribs, chopped; 4 garlic cloves, chopped; 2 lbs fresh tomatoes, peeled, cored and chopped (be careful to not loose the juice); 1/2-1 teaspoon sugar; 1/2 teaspoon dried basil leaves; 1/4 teaspoon dried oregano; 1/4 teaspoon salt; 1/8 teaspoon ground black pepper; 1 bay leaf; 1 pinch hot red pepper flakes (optional); 1 cup unsweetened soymilk

Submitted by Elie de Combys

"My parents had a blueberry field when I was little, but failed to maintain it so the blueberry bushes were killed by weeds and saplings. This year, though, they worked real hard on it and transformed it into a giant garden. But, due to a lack of practice, some plants yielded almost nothing, while others gave unbearably large harvests. Therefore, so as not to spoil them, they hand me some. Here is what I lastly made with a couple rugged tomatoes."

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photo by Elie de Combys

Ready In:: 25mins
Ingredients:: 13
Serves:: 6

ingredients

3 tablespoons extra virgin olive oil
1 onion, chopped
2 celery ribs, chopped
4 garlic cloves, chopped
2 lbs fresh tomatoes, peeled, cored and chopped (be careful to not loose the juice)
¹⁄₂ - 1 teaspoon sugar
¹⁄₂ teaspoon dried basil leaves
¹⁄₄ teaspoon dried oregano
¹⁄₄ teaspoon salt
¹⁄₈ teaspoon ground black pepper
1 bay leaf
1 pinch hot red pepper flakes (optional)
1 cup unsweetened soymilk

directions

Take a medium-sized pot, and put it on the stove at medium heat with the olive oil in it.
When the oil heats up a little, add the chopped onion, celery ribs and garlic, and stir until the vegetables are coated with oil.
Cook the vegetables until they start loosing their raw aroma (they will become somewhat wilted and translucent), stirring from time to time. This will take around 5 minutes. They must not turn brown or golden. If they do so before wilting, lower the heat and continue cooking.
Add the tomatoes and stir until some juice forms in the pan.
Then, add the sugar, basil, oregano, salt, black pepper, bay leaf and hot red pepper flakes (if using).
Cover the pot and turn up the heat until it boils.
Immediately reduce the heat to a simmer, and let it cook for 5 more minutes.
Take off the lid, stir to verify if the tomatoes have softened. If they haven't, cook a couple more minutes, if they have, take out the bay leaf.
Coarsly blend using a stick blender. This soup doesn't need to have a smooth puree texture, it's good when there are still bits of vegetables.
Lastly, add in the soymilk and either leave on the heat until it's warm enough to serve or put in a jar to consume later.

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RECIPE SUBMITTED BY

Elie de Combys

Quebec City, 0

Please note that my name isn't Ellie, an English female name, but Élie, a French male name.   Here's a snippet of my life story : I was a music student in college, but had to drop out because of multiple sclerosis. And believe it or not, this has a lot to do about the things I'll be posting here from now on.   Indeed, years before my diagnosis I realized that gluten really didn't do it for me. It made me feel ill, in hard-to-desribe ways. My celiac antibodies test came back negative, though, so I started eating it again. And that's when the MS hit full force. So, needless to say, I stopped again. Since then, I learned that it was not my imagination : gluten plays a role in autoimmune disease. So I stay away from it.   My adventures with foods started in 2007, when I first noticed how sick I was becoming. I explored a whole lot or diets or lifestyles, including paleo, ayurvedic, gluten/casein/soy-free, ketogenic, chemical-free, and so on. All of these have taught me things, and I kept the habits that made me feel well. In fact, I have recently seen studies about MS that confirmed a lot of my intuitions and encouraged me to apply some principles even firmer : my grocery bag is now 100% organic, since a lot of the pesticides used in modern agriculture can have a neurotoxic effect (actually, that's why they kill pests), which is a risk I'll avoid with all my might, since MS is neurologic.   Other things that influence my way of eating are my political and ethical views. As they say, buying is voting. So I weigh the impact of (almost, I'm not perfect) every purchase I make. But I'm on a very low buget, since I'm not apt to work, and that also comes into account, and explains my mostly vegan diet. Indeed, cooking vegan from scratch and whole foods is the less expensive way of eating organic, but I am by no means a true vegan, and as much as I admire their dedication and recognize the positive social impacts of veganism, I'm more of a believer in small scale, humane and organic (or better : holistic) agriculture.   I also have a passion for traditional Quebecois (Quebecker) food, which is my cultural heritage, and Syrian cuisine, which is my mom's culture (and so a little part of mine).   So, what I post might be a little erratic if you consider it from the modern trends perspective. And my older posts might not be consistent with what I'll be posting in the future. But still, what is consistent is that I post only the recipes I have tested and perfected myself, with the help of the hungry mouths that lurk into my appartment.

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