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Prep Time: 2 Minutes Cook Time: 35 Minutes |
Ready In: 37 Minutes Servings: 4 |
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I make this soup on cold days as comfort food. It isn't heavy but the parmesan rind makes it feel like more. I have never measured it before you might need to adjust things to your taste. Ingredients:
500 g tomato puree (or unspiced tomato sauce) |
500 ml water |
1 1/8 teaspoons vegetable bouillon granules |
1/2 medium onion, chopped |
2 teaspoons herbes de provence |
1/2 teaspoon oregano |
1/4 teaspoon garlic salt |
1/8 teaspoon ground cayenne pepper |
1 teaspoon extra virgin olive oil |
1 parmesan rind (i use a piece that about 2cm by 4cm) |
1 bay leaf |
salt and pepper |
Directions:
1. Heat olive oil in pot on medium heat and clarify the onions.
2. Put in the rest of ingredients, stir and bring to a boil.
3. Reduce the heat and cook for 30 minutes, stirring occasionally.
4. Remove parmesan rind and bay leaf.
5. Add salt and pepper to taste and serve.
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