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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 5 |
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A delicious, thick tomato soup. The method is so simple that making large batches is very easy; there is very little chopping up to do. I make this recipe with organic tomatoes to get the best results. This soup happily accepts very ripe or soft specimens that no one will eat. This is a vegan, low carb recipe. Ingredients:
3 tablespoons olive oil |
1 onion, quartered |
2 garlic cloves, whole |
1 kg ripe organic tomato, halved |
4 -6 cups water |
6 drops tabasco sauce |
2 teaspoons salt |
1 teaspoon honey (optional) |
Directions:
1. Heat the oil in a wide bottom saucepan.
2. Put the onion and garlic in the pot, cover and cook gently for 5 minutes.
3. Add the tomatoes, cover and simmer to a pulp for 45 minutes.
4. Blend the vegetables.
5. Add water until the soup is the consistency you like.
6. Add salt and Tabasco and bring to the boil.
7. If the tomatoes are very acid, add a teaspoon of honey.
8. Adjust seasoning to your liking.
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