Thursday, October 6, 2016

Piquant Ginger & Clove Tomato Soup

For this tomato soup I used fresh ginger and ground cloves. The addition of the cloves and ginger imparts an unusual piquant flavor and a pleasant lingering heat to the back of the palate. Saute one onion, two minced garlic cloves, and a one inch piece of fresh ginger chopped fine. Next add a big batch of chopped tomatoes, two tablespoons of sugar, one half a teaspoon of ground cloves and salt and pepper to taste.

Cook the soup till the tomatoes break down. Transfer cooled soup to a blender and whirl till smooth. Return soup to the pot, reheat, and add about half a cup of half and half. I used roma tomatoes I purchased at the farmer's market. For three dollars I got about twenty tomatoes. If you think tomato soup is too acidic, at the end of the initial cooking, stir in one teaspoon of baking soda and cook till soda quits foaming. The soda reduces the acidity. You can also use baking soda technique in our pasta sauces. \

With hurricane Matthew on the horizon everyone is battening down the hatches. Here in North Georgia we are hoping for some residual rain due a season long drought. Thanks for reading and for all your comments.


  1. Tomato soup was always served to us when we were not well. It wasn't this elaborate though. And the garlic and ginger would have improved it.

  2. Hi Sue, thanks, I can only remember canned soup from my childhood but these homemade soups are so good; we are practically living on them summer and winter.


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