Tomato Soup Recipe

When  I was younger I was such a soup-girl. I loved soup, but not so much anymore. When I came across this soup recipe from Two Peas And Their Pod on Pinterest I knew I had to try it. 

It is actually super easy to make, but I managed to have some troubles with it – that’s what happens when you don’t read the recipe properly and don’t have enough ingredients. 

Ingredients:

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 2 bay leaves
• 12 dl canned, diced tomatoes
• 4 dl can vegetable broth
• 1 teaspoon brown sugar
• 1/4 cup chopped fresh basil
• Dash of crushed red pepper flakes
• Salt and freshly ground black pepper, to taste
• 1/2 cup plain Greek yogurt
• 1 cup cooked pasta
• Eggs

Directions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until tender, about 5 minutes. Stir in the 2* bay leaves.
2. Add the tomatoes** and vegetable broth. Stir in the brown sugar and fresh basil. Season with red pepper flakes, salt, and pepper, to taste. Simmer on low for 15 minutes.
3. Hard boil eggs*** and cook paste
4. Remove the bay leaves from the pot. Use an immersion blender to blend the soup. Stir in the Greek yogurt until well combined. Stir in the pasta.
5. Serve warm.

* – I misread and added about ½ cup bay leaves, luckily my mum was standing next to me asking what the heck I was doing
** – I did not buy enough cans, so I substituted with some fresh tomatoes and water
*** – I forgot until after the food was served that I really love eggs in my tomato soup (This is why it’s not in the photo above).

So even though I failed completely, it was actually quite  a success. The soup tasted delicious and I must make it again!

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