There are several ways of incorporating the versatile tomato into a soup. This recipe is a hearty version, perfect for a winter meal. Best served hot, with a chunk of toasted french bread.
2 green chilies (I used the small green Indian chilli, you can substitute a serrano or a jalapeño which are less spicy)
1 small/medium red onion, roughly chopped (1/2 if using a large onion)
1″ piece ginger, peeled and chopped
3 cloves garlic, peeled and chopped
1/2 tsp basil
1/4 tsp oregano
1 tsp coarse kosher salt
1 tbsp olive oil
1/2 cup soy milk (or any plant milk)
4 cups vegetable broth (I used low sodium)
2 medium potatoes, peeled and roughly chopped
4 large tomatoes, roughly chopped
2 tbsp chopped fresh cilantro
Heat oil over medium heat in a soup pot, add the garlic, ginger, chillies and sauté for 30 seconds. Add the onions, basil and oregano. Cook until the onions turn pink and translucent, about 4-5 minutes.
Add the chopped potatoes, and pour in the vegetable stock, along with a tsp of salt. Let it come to a boil over high heat.
Add the chopped tomatoes, cover and simmer over low heat for 30 – 35 minutes until all the veggies are tender. Use the back of the spoon to try and mash a piece of the potato, it should mash easily.
Remove from heat, and puree the soup using a hand blender. Stir in the soy milk, and place the pot back on heat for 5 minutes. Check for seasoning, finish off with cracked pepper and chopped cilantro.