Tomato Soup
Credit: Fiona Lewis
Ingredients
3 Tbs Olive oil
1 Onion
2 TB Tomato Paste
4 each Tomato
4 cup vegetable stock
2 tsp Garlic Powder
1 tsp Sugar
2 tsp Salt
1 g Thyme 1 sprig
Veg prep: Core the top of your tomato to get rid of the stem, cut into quarters. Peel and dice
your onion into medium chunks.
Heat oil over medium heat in a dutch oven or soup pot. Add onion and spice blend and cook for
8-10 minutes, stirring occasionally until the onions are tender and starting to get a bit of
colour. Add the tomato paste and stir in. Cook for another minute. Add the tomatoes and the
broth to the pot. Stir to fully combine and increase the heat to medium high, bringing the
mixture to a simmer. Cook for 30 minutes, maintaining a gentle simmer and stirring every now
and then.
Transfer mixture to a blender and pulse until smooth and creamy. Add a touch of butter if
you'd like and season with salt and pepper.
Serve in bowls topped with your Molotov Croutons.
