Here a soup I like to eat this time of year, not just because I plan on overeating at Christmas and could use something lighter before and after, but also because it tastes very Christmas-y. Agreed?
- 1 lb (500g) tomatoes
- 1 tsp oil or butter
- 1 onion, chopped
- 2 tbsp tomato puree
- 3 sprigs fresh basil
- 2 cups (1 l) vegetable broth (for recipe, click here)
- 1.5 cups (400ml) fresh orange juice
- 2 tbsp brown sugar
- 2 bay leaves
- A few cloves
- 10 black peppercorns
- 1 cinnamon stick
Snick the tops of the tomatoes, plunge them briefly into boiling water, allowing for easier peeling. Peel and dice. Heat butter or oil, sauté onions until soft. Add tomato puree. After a few minutes, add diced tomatoes. Dust with flour, add basil, then broth. Bring to a boil, stir continuously; let it simmer for 15 minutes.
In a separate pot, bring orange juice, sugar and spices to a boil and simmer on low until liquid is reduced by half. Pour reduction through a sieve to the tomato soup, take off heat and blend until smooth. Add cream or milk. Do not boil soup again as dairy can separate. Alternatively, whip cream and add a dollop directly into the serving bowls, sprinkle with cinnamon. Add sea salt and freshly ground pepper to taste.
Adapted from Hiltl. Veggie International: A World of Difference. Book, published by Orell Fuessli. 2009.