Tomato Soup

Recipe

 

Ingredients

  • 2 TBL Olive Oil

  • 1-2 medium onions, cut into 1/4-inch dice

  • 1 TBL flour

  • 2 jars diced tomatoes

  • ½ - 2/3 cup Vegetable broth (this can be omitted)

  • 1 TBL. sugar

  • Pepper & Salt to taste

  • ½ - 2/3 cup rice milk – depends on how “creamy” you want it

    • We need to update this to have crema instead of rice milk

Directions

  • In a large pot, over medium-low heat add olive oil and onions

  • cook gently, stirring occasionally, until soft and translucent, about 20 minutes. Covering the pot helps prevent burning

  • Add flour and stir until mixture is slightly thickened and blonde, about 2-3 minutes; do not allow to brown (brunettes are not allowed)

  • Stir in the tomatoes and their juices, veggie broth, sugar, salt and pepper.

  • Raise heat to medium until the liquid bubbles, then reduce heat to low.

  • Simmer for 25-30 minutes, scraping the bottom of the pot frequently. Again, covering the pot helps prevent burning

  • Stir in crema, then remove from heat and purée using a hand blender.