There is nothing more comforting to me than soup. It is also a great make ahead food, all you have to do is quickly warm it up in a pot or the microwave and you are ready to eat in a few minutes. It freezes excellently so you can can make large batches and use it for multiple occasions.
Another good thing about soup is there is there is one for everyone, no matter your taste. You can really let your creativity shine when making it. They say the test of a good chef is his or her soup. Are you meat-lover like me, try hearty chili or a mushroom barley or split pea with some short ribs. Are you a lacto-ovo vegetarian that craves cheese and carbs, go with a french onion soup. Vegan, how about a nice tomato based minestrone. Feeling under the weather, there is nothing better than mom’s chicken soup (AKA Jewish penicillin).
This soup is great to break your fast after Yom Kippur or to keep you warm in the sukkah. It is super easy to make and can be done in about an hour. You do not need to simmer this for half a day. The basil oil adds some great earthiness and richness to balance out the sweetness and acidity of the peppers and tomatoes.
I also include a basic vegetable stock recipe which can be used as base for many soups and sauces. Pro tip: freeze your stocks in ice cube trays and then move to Ziploc bags. They will take up less space and you can defrost only what you need.
What is your favorite soup? Let us know in the comments.
- 6 Large Red Peppers
- 6 Large Tomatoes
- 2-4 Cups Vegetable Stock Homemade ideally, but store bought will work
- Salt and Pepper To taste
- 100 Grams Basil Stems removed
- 200 Grams Extra Virgin Olive Oil
- 2 Liters Ice Water
Place the peppers and tomatoes on a parchment paper lined cookie sheet an put under the broiler on high turning regularly until you get a good char on all sides.
Place the peppers and tomatoes in a large zip top bag and seal. Let steam in the bag until cooled.
Once cooled take the tomatoes and peppers out of the bag and remove the skin and seeds.
Add the peppers and tomatoes to a large pot and blend with an immersion blender until smooth.
Add the vegetable stock a little at a time blending it in between additions until desired texture is achieved.
Bring the soup to a simmer to bring all the flavors together and season with salt and pepper to taste.
Drizzle on basil oil (see below) and enjoy, or freeze in an air tight container for up to three months.
Blanch your basil in boiling water for 20 seconds, then shock in ice water. Remove the basil from the water, squeeze out as much water as can.
Add the basil and oil to a tall narrow container and blend until smooth with an immersion blender. Alternatively you could use a standard blender or food processor. Strain trough a fine mesh strainer and store in the fridge in an air tight container.
An easy vegetable stock recipe to add your dishes instead of water so you don't dilute your flavors. I don't provide amounts for this recipe, as I tend to just use up whatever I have in the fridge.
- Carrots Peeled and roughly chopped
- Onions Peeled and roughly chopped
- Celery Roughly chopped
- Herbs Parsley and dill work nicely
- Salt and Pepper To taste
- Root Vegetables Such as sweet potato, turnip, and parsnip
Place the vegetables in the pot and fill with water until the vegetables covered by 3 inches.
Place the pot over medium heat and bring to a boil. Once at a boil lower the heat and simmer until the water is educed by about 25%.
Remove from the heat and season with salt and pepper to taste.
Strain out the vegetables and use within a week, or freeze for up to three months. Use to make sauces and soups or to cook rice for improved flavor over using water.
Check out some of our other soup recipes: