Tomato Soup . . . with love


1 medium onion, halved and thinly sliced
2 garlic cloves, chopped
2 Tbsp. flour
2 Tbsp. tomato paste
2 1/2 cups organic vegetable or chicken broth
10 medium tomatoes, diced
pinch of white sugar
10 fresh basil leaves
freshly ground sea salt and black pepper to taste

Havarti Hearts–using a small heart-shaped cookie cutter, cut heart shapes out of thin slices of Havarti cheese.

Heat oil in a heavy-bottomed pot over medium heat. Add onion and cook until transparent, then add garlic and cook until onions just start to caramelize. Mix in flour and tomato paste, Slowly pour in the broth, then add diced tomatoes and sugar. Simmer for about 15-20 minutes or until tomatoes are tender, then stir in the basil. Puree the soup in a food processor, then season with salt and pepper. Ladle into bowls and garnish with Havarti Hearts.

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About joinmefordinner

. . . living in the Cowichan Valley, cooking for my appreciative family and friends, and taking advantage of all this area has to offer including local organic produce, cheese, wine, artisan breads, and fresh-caught seafood.
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