My boys have always been a little hit & miss with "Soup" as a meal. Pumpkin soup used to be the only one they would happily eat and it has been a major task to expand their soup horizons in any other direction. You name it, I can pretty much guarantee we have tried it.
Something that has become a firm favourite over the years though, is home made Tomato soup. Hayden grew up with a family tradition of placing a sliced-in-half boiled egg in Tomato soup (which was very much a N.E.W. idea to me) but I must say, it rounds the meal out perfectly.
Simple and quick, it is a great mid-week or it's-sunday-and-wow-am-i-over-cooking Dinner.
Home made Tomato Soup - MacKellar Method
Recipe (to serve 4) as follows:
2 x tins Crushed Tomatoes
Half an onion, diced
1 x stick of Celery, diced
1 to 2 cloves of Garlic
Juice of half a lemon
1 cup of Chicken or Vegetable stock (depending on preference)
1 x boiled egg per person
* Warm a good glug of olive oil and small knob of butter in a saucepan
* Soften onion, garlic and celery in oil/butter
* Add tins of tomato and stock
* Bring to boil and then turning temperature down, simmer gently for 10-15 mins.
* Season to taste and depending on preference, you can with blend or leave the soup with a chunkier consistency.
Serve with sliced boiled egg, grated Parmesan (or cheese of choice) and chunky-style toasted croutons.
Add some chilli flakes
Bacon goes very nicely, thank you very much (hello fellow bacon lovers!)
A little bit of cream
Baby basil leaves sprinkled on top