Soups can be hearty, wholesome and delicious, all at once. They can heat us up when we’re cold, satisfy us when we’re hungry and make us feel better when we’re sick. The biggest problem with soups, however, is that they can take several hours to prepare. While this is often true, it need not always be the case and there are a great many, very simple soups which can be prepared in a fraction of that time, often by using up leftover ingredients from other meals.
Beef and tomato is a common combination in many ways but it is perhaps not often quoted as a recipe for homemade soup. The next time you have some leftover roast beef, you may wish to try this incredibly simple soup recipe.
Ingredients for four servings
2 14oz cans of chopped tomatoes in tomato juice
2 pints of beef stock
4oz leftover roast beef
2 large garlic cloves
½ tsp dried basil
Salt and pepper to taste
Pour the tomatoes and the stock in to a large pot. Put on to a high heat. Peel and slice the garlic cloves and add them to the pot along with the basil. Stir thoroughly. When the mixture begins to boil, reduce the heat and simmer for twenty minutes, stirring occasionally. Turn the heat off and allow to cool slightly before blending in a food processor – it may be necessary to do this in batches – and returning to the same pot.
Cut any excess fat off the roast beef. Moderately finely chop or shred the beef and add it to the blended soup. Put the soup back on to the heat and bring to a simmer for five minutes. Taste and season with salt and pepper.
The beef and tomato soup is ready to serve immediately. An excellent accompaniment to your soup, however, is some fresh, crusty bread. You can of course make your own bread and serve it warm but you can also take a supermarket fresh loaf and place it in a low oven for five minutes, while your soup is undergoing its final simmering. The effect will almost be like eating it fresh.