Monthly Mystery Munchies #18: Bloody Good Tomato Soup

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Double, double, toil and trouble! This month, my Best Blogging Friend, Ann (Grubbs n Critters) and I decided to do a Halloween meal. But who knew there were so many options? A spidery cake was really appealing, but because I suck like a Cullen at decorating, I did a spicy tomato soup, complete with freaky eyeballs.

Credit: Google Images

Credit: Google Images

This reminds me of a scene in the Addams Family, where Gomez and Mortitia are looking at baby Pugsley in the crib. Gomez: He has my father’s eyes. Morticia: Gomez, take those out of his mouth. Hashtag DEAD! In honour of one of my favourite movies, I added ‘eyes’ to the soup.

This was all a bit of fun, the soup ‘decorating’. (You can see what I mean when I say decorating ain’t my forte!) This recipe is totally amazeballs when served under normal, non-Halloween circumstances. Simply blitz all ingredients, slice the prosciutto and mozzarella, chop up the parsley, add some halved olives and a few dollops of sour cream, and you’re good to go! But if you want to vibe it up, here’s my unfortunate attempt:

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My dearest Ann’s bewitching kitchen treat this month is the friendliest ghost, Casper’s Pannekoek (pancakes). It’s a hit with kiddies and adults alike, so please check this ghoulicious delight out!

Bloody Good Tomato Soup

  • Time: 30 minutes
  • Difficulty: dead easy
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Supplies:

2 yellow onions
2 red onions
1 tbsp minced garlic
1kg large tomatoes
2 red and 2 green bullet chillies
1 red, yellow & green pepper
1 x tin 400g whole peeled tomatoes
240g tomato puree
1 cup veg or chicken stock
2 tbsp olive oil
Salt and pepper
6 pieces prosciutto
6 mozzarella balls
Sour cream
Italian parsley

Making It Happen:

Heat the olive oil and add chopped onions and garlic. Fry for 2 minutes, then add the chillies and peppers. Fry until soft and the onions are translucent.

Chop the fresh tomatoes and, with the canned tomatoes, add them to the pot. Simmer for 5 minutes, then add the tomato puree and vegetable (or chicken) stock. Simmer for 20 minutes.

Add salt and pepper to your liking. Blitz in a food processor until smooth. Pour into bowls, then carve a hole in the mozzarella balls, place the olives in each hole, then wrap in prosciutto. Place in the soup and add a dollop of sour cream.

Alternatively, if you want a more normal-looking soup,blitz all ingredients, slice the prosciutto and mozzarella, chop up the parsley, add some halved olives and a few dollops of sour cream, and you’re good to go! Dunzo. It’s dead easy!

 

Creamy Split Pea Soup with Bacon (Obviousy)

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This, my friends, is the shizzz. This creamy, bacon-y pea soup is the only pea soup you’ll ever need! And need I do. I need this in my life. Regularly.

Creamy Split Pea Soup with Bacon

  • Servings: 8
  • Difficulty: easy peasy juice squeezy
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Supplies:

Split pea soup 1200g streaky bacon, cut into small pieces
1 large onion, sliced
1 red onion, sliced
2 leeks, sliced
2 garlic cloves, crushed and thinly sliced
2 cups green split peas, rinsed
2 cups chicken stock
3 cups water
2 tablespoons lemon juice
1 teaspoon paprika
2 tablespoons butter
1 tablespoon canola oil
250ml cream
Sea salt to taste, reserve until the end
Freshly cracked black pepper
Parsley to garnish
Fresh bread, toasted

Making It Happen:

Split pea soup 21. In a large pot, fry the onions and garlic in butter on medium heat for 3-4 minutes, until the onions are soft.

 

 

Split pea soup 32. Add the split peas and paprika and stir well. Pour the stock and water into the pot and bring to a boil. Reduce the heat and simmer, with the lid partially covering the pot, for minutes 30 minutes(check your package instructions) until the peas are tender.

 

Split pea soup 43. While the peas are simmering, cut the bacon into small pieces and fry in the canola oil until slightly crispy. Set aside, reserving the bacon juices. Once the peas are tender, remove the pot from the heat and blitz the soup, either in a food processor, or with a handheld blender. Return to the heat, add the lemon juice, cream and bacon, including the bacon juices. Simmer for a further 5 minutes until the soup is well-heated.

Split pea soup 54. At this point, taste the soup and season with salt if necessary, and pepper. The bacon will make it salty, so it’s important not to add salt until this stage. Garnish with parsley and serve with toasted bread.

You can refrigerate this soup in advance for up to two days.

 

Creamy Shiitake Mushroom Soup

Shiitake mushrooms add a woody flavour and meaty texture to a traditional creamy mushroom soup so if you’re looking for a little something extra, this is your guy. It involves frying and simmering and I use the same pot so it’s low on cleaning. I like the convenience factor! Delicious as a soup, this recipe can be used as a sauce too because when it boils down, it’s thick enough to pour over a juicy steak or tender chicken breasts. Versatility and convenience plus it takes half an hour and doesn’t require you to monitor it throughout, just the occasional stir once it’s simmering.

Prep time: 5 minutes     Cooking time: 30 minutes

Shiitake Mushroom Soup Ingredients120g shiitake mushrooms
400g white button mushrooms, chopped
6 leeks, sliced
1 teaspoon minced garlic
1 teaspoon thyme
750ml (¾litre) low sodium vegetable stock (1 stock cube/sachet to 750ml water)
250ml (1 cup) cream
2 tablespoons lemon juice
Salt and pepper
2 tablespoons olive oil

Shiitake Mushroom Soup 1 2Cut the shiitake mushrooms into quarters and chop the white button mushrooms. Slice the leeks. On medium-low heat in a large pot, fry the leeks and shiitake mushrooms for five minutes. (You may remove half of the shiitakes at this point for garnishing if so desired.) Add the white button mushrooms and garlic and fry for another 10 minutes on medium-low. Pour in the stock and add the thyme, bring to a boil and simmer for 10 minutes.

 

 

Shiitake Mushroom Soup 8 2Pour the contents into a blender and blend until smooth. Return the soup to the pot, stir in the cream and simmer for five minutes. Splash in the lemon juice and flavour with salt and pepper. Garnish with the remaining shiitake mushrooms.

 

 

 

 

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Easy Homemade Chicken Noodle Soup

With winter fast approaching, one of my favourite comfort foods is Chicken Noodle Soup. It’s pretty easy to make and it tastes amazing! Also, because there is five hundred grams of noodles in the soup, it’s really filling too! Perfect for a chilly night in!

Chicken Noodle Soup

Servings: 8   Prep time: 5 minutes    Chicken baking time: 15 minutes    Soup boiling time: 45 minutes

Ingredients:

  • 4 skinless, de-boned chicken breasts (weighing approx 400 – 500g), par baked and shredded
  • 2 tablespoons butter
  • 1 large chopped onion
  • 1 cup chicken stock
  • 3 cups water
  • 125g sliced button mushrooms (optional)
  • 3 potatoes, thinly sliced
  • 3 carrots, thinly sliced
  • 2tsp cracked black pepper
  • fresh parsley
  • 2 packets instant noodles
Method:
Preheat your oven to 170°C.  Bake the chicken breasts for 15 minutes. Remove and set aside.
Melt the butter in a large pot over medium heat. Saute onion for 4 – 5 minutes.
Shred the chicken and add it to the pot with all the remaining ingredients except egg noodles. Bring to a boil, reduce heat and simmer for 30 minutes or until the carrots are soft.
Add the noodles and simmer for another 5 – 15 minutes or until the noodles are tender.
Enjoy!