Now that everyone is stuck at home, many of us are slowly realizing that we do not know our kitchens too well. That’s why I have created a tasty meal that even an ten-year-old could make, and it is not too labor-intensive either—baked potato with tomato soup. From start to finish, it takes about 1.5–2 hours. However, much that time is unattended time.
The convenient thing about a soup is that it is a great use for old vegetables that aren’t looking so fresh anymore. Please feel free to replace or add any vegetables in the soup to suit your needs.
The baked potato recipe has a lot of room to experiment. If you don’t like broccoli, feel free to add whatever toppings you like!
Here is the recipe for the baked potato:
- 2 large baking potato (Russet potatoes work best)
- 2 tbsp sour cream
- 1 cup broccoli, cut into small pieces
- 1 cup shredded cheese
- Salt and Pepper
- Butter/Olive Oil (optional)
1.Preheat the oven to 400F
2.Scrub the potatoes in cold water, and prick them all over with a fork. This ensures more even and thorough cooking.
3.Bake the potatoes for 1.5 hours or until they are soft in the center.
4.During this time, boil the broccoli for 4 minutes, then strain it.
5.Mix the broccoli, cheese, and sour cream together. Season with salt and pepper to taste.
6.Cut into the potato while being careful not to cut all the way through. Spoon on some butter or pour in some olive oil before adding the prepared toppings.
Here is the recipe for the tomato soup & croûtons
- 1 small onion (red or yellow)
- 1 small carrot
- 400g (1.6 cups) of canned chopped tomatoes
- 1 tbsp tomato paste
- Olive oil
- 1 tbsp flour
- 2 cups vegetable or chicken stock
- 1 pinch of sugar
- 1 tsp lemon juice
- 2-3 garlic cloves
- 2 slices of bread
- Salt and Pepper
- 1 tsp fresh thyme leaves (optional)
1.Preheat oven to 400F (both dishes use the oven at the same temperature which is very convenient!)
2.Peel and chop the onion and carrot (don’t worry if it’s not perfect the soup will be going into a blender)
3.Heat some olive oil in the pan over medium heat.
4.Sautée the onion and carrot for 5 minutes, stirring occasionally. Stir in the garlic and flour and cook for 1 more minute.
5.Add the canned tomatoes, tomato paste, thyme, stock, sugar, and lemon juice the same pot and bring to a boil.
6.Reduce the heat and simmer for 25 minutes.
7.While the soup is simmering, cut the bread into 2 cm cubes. These will be our croutons!
8.Put them on a baking sheet and drizzle with olive oil. Season with salt and pepper. Mix the bread pieces well to ensure an even coating on each piece.
9.Bake for around 10 minutes. Flip them every 2-3 minutes to cook every side evenly. Pull them out of the oven after they turn golden brown in color.
10.After the soup has been simmering for 25 minutes, turn off the heat and let cool for 5-10 minutes. Ladle the soup into a blender and blend until smooth. At this stage, taste for seasoning and add more if you want.
11. Ladle the soup into bowls and serve with croûtons!
