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Ottolenghi’s Tomato + Sourdough Soup


ottolenghi's tomato + sourdough soup // gratitude and greens // #vegan #plantbased #ottolenghi #soup #recipe
In celebration of 42 months of existence, Recipe Redux challenged its members to come up with a recipe found on either page 42 or page 142 of a cookbook this month. For my birthday this year, my boyfriend gifted me with two of Yotam Ottolenghi’s cookbooks: Jerusalem and Ottolenghi. Since most of my cookbooks are back home in Toronto, these were the only two I had to choose from—not that choosing between Ottolenghi cookbooks is a problem, it most definitely isn’t! It’s a very pleasant “problem” to have. With the December mission in mind, I flipped through both cookbooks to explore my options: purple sprouting broccoli and salsify with caper butter (page 42 of Ottolenghi), no recipe on page 142, a mixed bean salad with red peppers, cumin, coriander, and pickled chervil (page 42 of Jerusalem), and finally, a tomato and sourdough soup (page 142 of Jerusalem).

Because of how easy, delicious, and warming it looked and sounded, I decided to make the tomato and sourdough soup. I added more garlic, and instead of sourdough bread, used the rye bread I had on hand. The soup is wonderful on its own, but even better topped with fresh herbs and a heap of quinoa. And, if your new year’s resolutions involve getting healthy in the new year… this nutritious and hearty recipe is a good place to start!

tomato and sourdough soup 04

Ottolenghi’s Tomato + Sourdough Soup
Yields 4 servings.

INGREDIENTS

  • 750ml vegetable stock
  • 400g tin chopped Italian tomatoes
  • 4 large ripe tomatoes, chopped
  • 1 large onion, chopped
  • 5 garlic cloves
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon ground cumin
  • 1 slice of sourdough bread/bread of choice
  • sea salt and black pepper, to taste

ottolenghi's tomato + sourdough soup // gratitude and greens // #vegan #plantbased #ottolenghi #soup #recipe

INSTRUCTIONS

  1. In a large pot over medium heat, heat up the oil and sauté the onion for 5 minutes, until translucent. Add the cumin and garlic, and fry for another 2 minutes.
  2. Add the vegetable stock, tinned tomatoes, and chopped tomatoes. Season with a teaspoon of sea salt and some black pepper.
  3. Simmer the soup for 20 minutes. Add the bread and allow it to soak and soften.
  4. Pulse the soup several times in a food processor. The tomatoes should be broken down, but the soup should still be relatively chunky.
  5. The soup should be pretty thick, but you can thin it out with water if it is too thick for you.
  6. Drizzle with olive oil and garnish with herbs or bread. Serve and enjoy : )

ottolenghi's tomato + sourdough soup // gratitude and greens // #vegan #plantbased #ottolenghi #soup #recipe

Happy holidays everyone! Safe and happy travels to those of you who are making the trek to see your loved ones,
Gen.

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more soup recipes:
chanterelle & lentil soup by green kitchen stories
curried cauliflower soup with spinach and nigella seeds by amy chaplin
navy bean soup with kale, preserved lemon, and harissa by sassy radish

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15 Comments

  1. dixya | food, pleasure, and health
    December 22, 2014

    good choice with the soup esp this time of the year. i love ottolenghis cook!

    Reply
  2. Rebecca @ Strength and Sunshine
    December 22, 2014

    Yum, yum, yum! Perfection of a winter season soup!

    Reply
  3. dr barb, nutrition bugeteer
    December 22, 2014

    Recipe does sound easy and delicious. This is the second recipe by Ottelenghi this month. Sounds like a cookbook I need to look into getting.

    Reply
  4. Emily @ Zen & Spice
    December 22, 2014

    I’ve never heard of Ottolenghi before! I totally want to check out the book. This looks delicious :)

    Reply
  5. Lisa @ Healthy Nibbles & Bits
    December 22, 2014

    This tomato soup is positively yummy! I haven’t made a soup in months, and I’ll need to whip up a batch when I get back home!

    Reply
  6. Farrah
    December 22, 2014

    I love tomato soup! <3 Gonna have to root through my pinterest for an awesome grilled cheese to go with this! :D

    Reply
  7. Caralyn @ glutenfreehappytummy
    December 22, 2014

    those croutons are awesome!

    Reply
  8. Jessica @ Nutritioulicious
    December 23, 2014

    Love Ottolenghi AND tomato soups without cream. Pinning now!

    Reply
  9. Diane
    December 23, 2014

    Such a comforting bowl of healthy tomato soup with rye bread croutons. Love it!

    Reply
  10. Rebecca
    December 23, 2014

    This sounds delicious! I love both Plenty and Jerusalem, and am hoping to take a look at Ottolenghi and Plenty More soon! All his recipes are so tasty!!

    Reply
  11. Sonali- The Foodie Physician
    December 23, 2014

    Awesome choice of recipes! This screams comfort food to me. Happy holidays Genevieve!

    Reply
  12. Arman @ thebigmansworld
    December 24, 2014

    I am obsessed with tomato soup- OBSESSED but never my mum’s- It had to come from a can lol! This looks insane, thank you for sharing buddy!

    Reply
  13. Cindys Recipes and Writings
    December 25, 2014

    I adore a good tomato soup!

    Reply
  14. Serena
    January 13, 2015

    5 cloves of garlic? I’m in!! YUMMY!

    Reply
  15. Healthy Comfort Food |
    October 8, 2015

    […] Tomato & Sourdough Soup (Gratitude & Greens) […]

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