Tomato & Sourdough Soup
Time for February’s installation of Random Recipes! Hosted by the awesome Dom of Belleau Kitchen this month we were instructed to randomly pick a book however we wanted to, just randomly select a cookbook and a recipe from said cookbook and then get to it. So for my random selection I numbered off my cookbooks and had Joe pick a number, which gave me one of my newer cookbooks: Jerusalem. When it came to the page number, I was give 143 – which is the tail end of the recipe for tomato & sourdough soup. A quick look at the ingredients revealed that I had everything I needed already in my kitchen, and it doesn’t get much easier than that. I had to make one little change, using some homemade White Herb Bread (see note at bottom) instead of the standard sourdough called for in the recipe. I also used two types of tomatoes since the recipe didn’t specify what type should be used and played around a bit with the seasonings to make it work best for my family – which fits well with the theme of the book.
- 2 tbsp EVOO
- 1 large onion, chopped
- 1 tsp cumin seeds
- 1/2 tbsp dry cilantro
- 1/2 tsp fresh thyme
- 4 cloves garlic, chopped
- 3 cups vegetable stock
- 2 large beefsteak tomatoes
- 3 large plum tomatoes
- 14 oz can Italian tomatoes, diced
- 1 tbsp sugar
- 1in slice of sourdough bread (around 40g)
- salt and pepper to taste
- Heat the olive oil in a large dutch oven and then add the onion and garlic. Saute for around 8 minutes, until onion is translucent and garlic is starting to turn golden. Add the cumin, cilantro, and thyme and stir well in the oil.
- Pour in the stock, all the tomatoes, sugar, and a pinch of salt.
- Bring to a boil, then cover and simmer for 20 minutes slowly adding pieces of the bread starting at around 10minutes. Use an immersion blend to further break up the tomatoes until reaching the desired chunkiness. (at this point I had to add 2 tbsp of water as it was too thick for my taste)
- Serve and enjoy!!!
This challenge also gave me the perfect excuse to reread the story that goes with the recipe which talks about how various cuisines and techniques blended together to create the “typical” Jerusalem cook. This cookbook is more than just amazing recipes for it also gives you a glimpse in to the family behind the chefs and the history in the amazing food of an amazing city.
Note: Since I used homemade bread this recipe is vegan but as written in Jerusalem the recipe contains sourdough which normally contains dairy