I don’t know if it’s that this soup is the best, but it was the best for me at the time. My friend, now one of my best friends, brought me this when I had my first child, Sophia. I was alone in a new city we had just moved to Sydney from Hong Kong. I had no family or hadn’t even established any real relationships.
There was a knock at the door and this stunning woman brought me 2 kinds of soup (this was one of them) and fresh bread. I’ve never forgotten the taste, the feelings I had. Amazing how a simple container of soup and fresh bread from a stranger could result in one of the closest friends I have. Food always makes a way.
Thank you, Jane Kennedy for seeing me, my need for friendship and food and for knocking on my door all those years ago.
Necessary details
Cooking time 1 hour (I like to give soup time to mature, to blend together and create a dance or richness, boldness and flavour. You could cook this all day!). 1 big stock pot.
Ingredients
1 big can of chopped tomatoes or if you want to use fresh use about 6 – 8 large tomatoes.
1.5 cups frozen corn
1 cup of cream corn (not necessary but adds to the thickness. I prefer a more watery soup for this so don’t add it. If I do add cream corn I like to make my own but you can opt for a can if you in a rush).
½ jar of tomato paste
1-2 cloves minced garlic (remember we like garlic so I always add more)
2 tsp chilli powder (you can adjust this as the soup matures. If you want more chilli then don’t hesitate)
1.5 -2 cups of chicken stock
1 large onion chopped
Salt and pepper to taste
Method
Saute onion and garlic in your stock pot.
Add your garlic, chilli powder, salt and pepper.
Let the onions grab onto the seasoning and sweat a little.
Add your stock, tomatoes and paste and bring to a rolling boil.
Add your corn and turn the heat down and let it simmer.
If you choose to add the creamed corn do so now but keep stirring so it doesn’t stick to the bottom of your pan.
Serve with crusty bread on a chilly winter day or around the fire pit. This is soul food.
