One lazy afternoon, I was wondering what to make for dinner. Something quick and simple. I opened our fridge and these fresh, bright red tomatoes were staring right back at me! I always have celery and carrots at hand. Hmmmm….i snapped my fingers, soup it is. Whether my husband and kiddo like it or not! I love adding almonds to my soups. So instead of adding fresh cream to lend a rich texture to the soup, I incorporated almonds, as you will see in my recipe. I also fried a few tapioca chips, which i usually get at the Indian store. I’m sure you can find them in regular grocery stores too, they are gluten-free. Crunch on them after every spoonful….
1 lb. baby San Marzano tomatoes, halved. Feel free to substitute with any fresh red and juicy tomatoes.
1 tsp.tomato paste
I garlic clove, chopped
1/2 cup chopped shallots/onions
2 small ribs celery, chopped
1 small carrot, chopped
1/4 tsp. dried thyme
1/4 tsp. dried oregano
1/4 tsp. dried basil
1/2 tsp. paprika
1 bay leaf
1 tbsp. olive oil
3-4 cups water
A handful of almonds
1/4 cup milk
Salt and freshly ground black pepper to taste
A few tapioca chips to crunch on, along with the soup
Make a paste with almonds and milk. First, add almonds to hot water for a few minutes, remove, cool, remove skins. Blend the almonds and milk in a small food processor to make a smooth, creamy paste. Set aside.
Heat the olive oil over medium heat in a large pot or Dutch oven. Add onions, celery, carrots and sauté for 5-7 mins, till onions are translucent. Add the garlic, all the dried herbs, bay leaf, paprika and sauté for a couple of mins. Add the chopped tomatoes and tomato paste. Sauté for 5-7 mins. Add water and bring to a boil. Lower the heat, cover and simmer for 15-20 mins. Let it cool. Blend the soup in a blender or with an immersion blender. Addthe almond paste. Season with salt and freshly ground black pepper.
Ladle the soup in soup bowls and serve with crisp tapioca chips!