Delicious homemade tomato soup with sauteed colorful veggies

Homemade soups are often easier to make than instant soups and best of all you really know what is put in it.

Tomato based dishes in one the family’s favorites or maybe it is just mine;) This soup can take 15 minutes to make or a few hours, depending on how sweet you want the soup, that being said, the depth of the soups flavour also depends on what kind of tomatoes you use. As I always say that a recipe is a guide line for flavour, it is your choice of ingredients that decides the outcome. So next time you cook, think about the ingredients you use.

Yields: 4     Cooking time: 15 minutes      Prep time: 10-15 minutes

500 g flavourful tomatoes
1 chopped large onion or equal amount of shalots
3 cloves of chopped garlic
2 tbsp Olive oil
1 liter water
1 tomato paste
2 tbsp salt reduced Fond/concentrated stock
Handful of fresh basil
1 tsp paprika powder
1,5 dl cream
salt and pepper to taste

1 cup of chopped green bellpepper
1 cup chopped/sliced carrots
1cup chopped/shredded red cabbage
Salt and pepper

Start by prepping your ingredients by chopping the vegetables and keeping everything else ready.

In a pot, sauté onion and garlic in olive oil.

As soon as the onions are nice and shiny add the chopped tomatoes and cook until the tomatoes star to break down. Add the water, tomato paste, fond/concentrated stock, paprika powder and basil.

Bring this to a boil and use an immersion blender and blend everything to a smooth soup. Let the soup simmer for 10-15 minutes. The last five minutes, if you have some meatballs or ham add the amount you want in the soup.

Salt and pepper the soup to taste and if the soup isn’t sweet enough you can add a bit of sugar or let it simmer longer.

While the soup simmer, sauté the chopped bell peppers, carrots and cabbage, you want the veggies cooked, but still crunchy.

Plate your soup and garnish with te vegetables and some extra basil leaves.

Enjoy this with some nice bread.


Sour tamarind soup with seafood made from scratch, Sinigang

Sinigang 1 agj

Sinigang my all time favorite when it comes to Filipino food, I have always loved this dish a little salty and deliciously sour. You can make this dish with pork, beef, chicken, fish and shrimps. My favorite is with salmon and shrimps, and I never make it with any of the other meats, it has to be salmon and shrimps.

Many people use ready made Sinigang mix, but it is so easy to make this from scratch.

Since I have always known sinigang I have no other name for it, I tried to ask someone if she knew if Sinigang had an english translation, but no she did not either. Then there was only one thing to do, I googled. I found out that there is a Malay recipe that is similar and it is called Singgang a sweet and sour soup with tamarind also, but with few other different spices.

500 g large shrimps

500 g salmon filets

1 onion

3 cloves garlic

1 tbsp minced ginger

1 liter water

100 g Tamarind paste

1-2 lemon, juice, I used two

2 tbsp fish sauce

2 tomatoes, diced

10 red radishes, halved

250 g Green beans, cut

1 bunch water spinach/morning-glory

Chilis if you want heat in this soup.

I made with out because this is what I am used to, hot sinigang is a bit strange I think.

In a pot sauté the onions, garlic, and ginger with 1 tbsp cooking oil until onions are translucent.

Add water, tomatoes, radish, tamarind, lemon juice of one lemon, fish sauce, salt and pepper. Bring the liquid to a boil, add the green beans and then turn down the heat to medium low.

Add salmon, shrimps and let them simmer in the pot for about 5 minutes before you add the morning glory. Cover the pot and turn the pot don to low. simmer for a few more minutes.

Adjust seasoning to taste, my sinigang turned out a little sweet because of the shrimps so I added juice of one more lemon.

Serve the dish with rice.



Potato and seafood soup with asparagus and scallops

Luxurious and yet a quick and easy soup to make, made with a ingredients I had in the freezer and fridge.
Ingredients for 4 appetizers or 2 dinners
3 medium sized potatoes, peeled and diced. If you want less starch, you can use Jerusalem artichokes
2 shallots
250 g fresh shrimps
1 liter water
3 dl cream
12 scallops
2 packages asparagus tops about 32 pcs
Salt and a pepper mix, a mixture of white, black and red
If you want, add a 1-2 dl of white wine, reduce the water if you add wine.
Start by sauteing the chopped shallots in a saucepans with a little butter until it becomes tender, add the shrimp with shells and keep sauteing until the shrimp looks toasted and cooked through.
Add water, wine and potatoes, bring to a boil, turn down the heat and let this simmer until the potatoes are tender.
Use an immersion blender and blend everything to a smooth mixture.
Strain the soup, set the liquid a side and warm for later use.
Saute the asparagus with butter, salt and pepper. Fry scallops in butter until they have a light golden crust on both sides on medium to high heat.
Bring the soup to a boil, add cream and salt and pepper to taste. Remove the soup from the heat.
Plate the asparagus and scallops in a soup bowl and ladle soup in the bowl.
Played around with the camera and tried to take some mood pictures in the dark.

Tom Yum Goong

I have no knowlege of Thai food exept that I love eating it, and of course I have to try to make some of the dishes I have eaten. This time I am trying to make Tom Yum Goong a spicy sour soup commonly eaten in Thailand and Laos.

Tom Yum Goong is the most well-known variety of the Tom Yum soups and makes use of shrimp as the main ingredient of the dish, but you may also use firm flesh fish, Tom Yum Taleh, or chicken,Tom Yum Gai..

I cheated this time and used ready-made Tom Yum paste, just to try out making the dish. I followed the instructions on the paste tub. It wasn’t to bad, but I think next time I am going to try make it from scratch.

Dinner for 4
1 liter water
100 g Tom Yum paste
30 g galangang
60 g lemmongrass
100 g mushrooms
500 g shrimps
3 tablespoons fish sauce
3 tablespoons lime juice
8 kaffir leaves

Combine water, paste, galangang, lemongrass and kaffir lime leaves in a sauce pan and boil. Reduce the heat to low heat and add the shrimp and mushrooms, add fish sauce and lime juce.

Eat with rice or noodles.

Bean and iberico pork sausage soup

Sometimes I want something simple and easy, and looking through the fridge and pantry I found some Iberico ham sausage and a few boxes of beans and lentils.

You can use any kind of meat to make this soup, it is what you use that will flavour the soup.

Ingredients for the soup

1 box brown beans

1 box large white beans

1 box of lenses

250  g sliced and diced iberico pork sausage

1 finely chopped onion

1-2 cloves minced garlic

12 dl chicken or vegetable stock

Saute onion, garlic and sausage in a pot, when the onions look sweaty add the stock.

Rinse and strain the beans and lentils. Bring the soup to a boil and serve:)

This took me no more than 15 minutes to make.

Spinach soup with egg and bacon

Son: What are you making?
Me: Spinach Soup
Son making a grimace as an answer
Me: If you want to become big and strong like Popeye you have to eat spinach.
Son: Mom, you know that he is a cartoon character, right.
My sons have grown big and strong and eaten their spinach, and I probably should talk to them as grown ups now, but they are still my little boys.

I used

1 chopped onion
2 cloves minced garlic

1 chopped peeled potato
1 tbsp butter
500 g chopped spinach (use fresh or frozen)
1 liter stock
300 ml milk
300 ml cream
A pinch of ground nutmeg
Salt and pepper to taste
Bacon and hardboiled egg to garnish
Heat the butter in a large saucepan. Add the onions, garlic and potato.
Stir and cover with a lid, let it sweat for about 10 minutes on medium heat, stirring a couple of times.
Pour in the stock and cook for 10 – 15 minutes until the potato is soft.
Add the spinach and cook for a couple of minutes until wilted. Use a immersion blender to blitz to a smooth soup.
Add milk and cream, nutmeg, and salt and pepper to taste.
I garnich with bacon and eggs.

Süyuqash, Uyghur lamb soup


Are you curious aboout the different dishes from around the world? I am.

At my place of work I have colleagues from different nationalities and three of them belong to an ethnic group called Uyghur, two from Kazakhstan and one from China. Ever since I found out about their background I have been asking them about Uyghur cuisine and what kind of traditions they have. The first thing I remember saying was “wow, what are typical dishes from your region” and one day one of them handed me a cup with soup and said “Here, I brought you some soup since you are so interested in our local dishes and tell me what you think”. I accepted the cup and took a long whiff and it had the distinct smell of lamb and after a mouth full  of this hearty soup I could taste other ingredients like paprika, garlic and coriander.

I asked for the recipe, she said she did not use any but I did get instruction on  how she goes about making it. Here is the result of my attempt on making this soup.

Süyuash is the general term for soup with noodles and if I understand it correctly you can use other ingredients to make a süyuash(soup) as long as it has noodles in it.


You need:

1,5 kg or 3 lb Lamb with bone

1 Onion

2 cloves of garlic

1 thumb sized peeled piece ginger

1 tomato

1/2 tbs of whole pepper corns

1-2 tsp salt, if you need more add this later.

Coarsely chop the vegetables and put all the ingredients in a pot and bring to a boil, then turn down the heat and let it simmer for about two hours. During simmering, you’ll need to remove the impurities that float to the surface. A frothy/foamy layer will form and it can be easily scooped off with a big spoon. Throw this part away. I typically check it every 20 minutes to remove this.

Strain the soup and dice the cooked meat  and put aside.


diced lamb meat

1/2 onion

3 Green paprika

1 red paprika

1 tbs paprika paste

1/2-1 cup pasta, depending on how thick you want the soup.

A couple of handfulls of chopped coriander

Finly chopped garlic

Salt and pepper to tase.

oil for sauteeing


Dice the vegetables and sautee for a few minutes in a little oil. Add the broth, meat and paprika paste, and let this simmer for a few minutes or until the veggies are soft. Then add the pasta and when this is to your liking add chopped coriander and garlic.

Serve this with freshly baked bread and enjoy.

Sopas, chicken and pasta soup

If you are not feeling very well, brewing on a cold or just simply ill.

This Filipino chicken noodle soup differs from other simmilar soups is that in this one you add milk to the soup. But tisk, tisk, I drropped the milk and used fusilli instead of macaroni
2 tablespoons extra virgin olive oil
1 chopped onion
3 cloves crushed garlic
2 teaspoons finely chopped fresh ginger
1,5 liters of chicken stock
(1 cup milk)
2 carrots, cut
2 cups uncooked pasta
2 stalks celery
Shredded meat of one chicken
Salt and pepper as desired
I added parsley and chili to this soup, not very Filipino, but I thought it looked nice.
Saute the onion, garlic, ginger in a pot until the onions are glossy.
Add the chicken stock, carrots and pasta, boil for five minutes before adding the remaining ingredients except parsley and chilli.
Let this simmer about 5 minutes until pasta is done.
Add the parsley and garnish with some extra parsley and chili.

French onion soup

I can recall the first time I tried this soup. It was mid eighties and this was the rave of the bistro scene.

But alas the one I tried was weak vinegar tasting, the onions seemed cooked in the soup and not caramelized, the bread was just soggy with a few bits of melted cheese. It is safe to say that it took a while before I tried this soup again.

The next time I tried it was heaven sweet and a little sour, with soggy and crisp bread with tons of melting cheese and since then I have eaten and made this soup once in a while.

Ingredients for 4 persons

1 kg onions

2 tbs butter

2 tbs olive ol

1 liter of chickenstock

1 cup of white wine or juice of 1 lemon

A handfull of fresh thyme

1 tsp sugar

8 slices of stale bread

1-1,5 cups of grated cheese

salt and pepper

Cut the onions into 1/8 inch slices and caramelize it in a pan with butter and oliveoil.

When the onion is nicly caremelizes ad the stock, thyme and sugar. Let it cook for about 15 minutes and ad salt and pepper to taste.

With four of the bread pieces I made cheese topped crutons to give the soup a little crunch, pluss that the bread will not become to soggy right away.

If you do not have oven proof bowls you can just do the step I mentioned above the picture, put your bread slices in the oven with cheese and put them in your soup when finished.

If you have oven proof bowls or want to take a chance like me(I used a large teacup)

Put a breadpiece over your crutons and ad a handfull of cheese and put it in a preheated oven (225 C or 430 F) and bake until the cheese is meltetd and have a nice color.

Serve piping hot and garnish with a little fresh thyme