| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 213 | 16g | 7g | 19g |
| sugars | fibre | protein | salt |
| 10g | 4g | 4g | 0.8g |
I can’t help but let out a joyful sigh whenever I work on my recipe for Homemade Tomato Soup with Voatsiperifery Pepper. There’s something soothing about the process – from the initial chopping of homegrown ripe tomatoes to the infusion of the exotic Voatsiperifery pepper – it’s a dish that bears the comforting warmth I value in my Southern roots whilst embracing an adventurous, global twist.
The Magic of The Ingredients
The magic truly begins with those 14 large ripe tomatoes, as their vibrant red flesh announces the base for our soup. The olfactory treat that unfolds as the tomatoes simmer with a melange of wholesome veggies – onions, carrots, and celery – forms a fragrant, nutrient-rich base that you could just eat up with a spoon.
Our Homemade Tomato Soup has generous portions of garlic, mingling perfectly with the unique notes of Voatsiperifery pepper. This indigenous pepper from Madagascar may be an unusual choice, but it’s what sets our soup apart. Its warm, woody, and slightly citrusy flavor is a delight, not to mention a valuable addition to your pantry as it can add divine flavor to a range of dishes.
The Health Benefits
The humble tomato soup is not only delightful for your taste buds but carries several health benefits too. Packed with Vitamins A, C, and K, this soup is an antioxidant powerhouse. It aids eye health, boosts immunity, and helps maintain healthy blood pressure. Its high fiber content can also support gut health. And let’s not forget the heart-healthy olive oil and vegetable broth, teaming with nutrients.
Although our Tomato Soup with Voatsiperifery Pepper can most definitely stand on its own, pairing it with the right side dish can turn a simple meal into an unforgettable dining experience. Think along the lines of a perfectly toasted cheese sandwich to dunk into your bowl or perhaps a slice of my traditional Southern biscuit for an extra comforting twist.
To pay tribute to my coastal roots, our tomato soup could also be a beautiful partner to a grilled shrimp dish, the soup’s creamy texture and unique pepper-infused kick complementing the seafood’s subtle sweetness. Thematically, it’s a nod to both my Southern heritage and my love for the coastal cuisine.
Here’s to you, savoring the love and warmth simmered into our delightful Homemade Tomato Soup with Voatsiperifery Pepper. Enjoy it on a cold winter’s night or as a refreshing summertime treat – either way, the flavors are sure to take you on a memorable culinary journey.
What You’ll Need
- 14 large ripe Tomatoes
- 2 tablespoons of Olive oil
- 2 medium Onions, finely chopped
- 2 Carrots, chopped
- 2 stalks of Celery, chopped
- 6 cloves of Garlic, minced
- 1 teaspoon of Voatsiperifery Pepper
- 2 tablespoons of Tomato paste
- 1/2 cup of fresh Basil leaves, chopped
- 4 cups of Vegetable broth
- 1 teaspoon of Salt
- 1/2 teaspoon of Black pepper
- 1 cup of Heavy cream optional
Method
Step One
Start by washing the tomatoes then make an “X” shape incision at the bottom of each. This will make it easier to peel the skin off later on. Place them in a large pot of boiling water and blanch for about 30 seconds. Use a slotted spoon to remove the tomatoes and immediately submerge them into a basin of cold water to cease the cooking process. Once cooled, peel off the skin, remove the seeds and chop the tomatoes.
Step Two
In a large pot, heat the olive oil over medium heat. Add the finely chopped onions, celery, and carrots. Sauté for about 5 minutes until the vegetables soften. Add the minced garlic and continue cooking for another minute until it becomes fragrant.
Step Three
Add the Voatsiperifery Pepper and tomato paste to the pot. Stir everything together to mix the ingredients evenly. Continue to cook for another 2 minutes, stirring regularly to prevent the paste from sticking to the pot.
Step Four
Add the chopped tomatoes into the pot, the chopped basil leaves, vegetable broth, salt, and black pepper. Bring the mixture to a boil then lower the heat to simmer. Cover the pot and let it simmer for about 45 minutes.
Step Five
After 45 minutes, use an immersion blender to blend the soup until it’s smooth. Alternatively, you can carefully transfer the soup to a countertop blender and blend it in batches. Make sure to only fill the blender half way, and allow the heat to escape to prevent the lid from popping up.
Step Six
If you wish to have a creamier soup, pour in the optional cup of heavy cream and stir very well until combined. Heat the soup over medium heat until it’s warm enough for serving.
Step Seven
Finally, taste your homemade tomato soup to see if it requires any more seasonings. Some people prefer a bit more salt or pepper. Don’t be shy to adjust the soup according to your taste preference. Serve hot and enjoy!
