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  • 1 large white onion diced small
  • 4 cloves garlic minced
  • 3 tbsp olive oil
  • 2 28-ounce cans diced or pureed tomatoes (7 cups)
  • 2 cups vegetable stock (Low or no sodium added)
  • 2 Tbsp honey
  • 1/2 tsp white pepper (up to 1 tsp; to taste)
  • 3 leaves bay
  • salt to season
  • 1 1/2 tsp dried oregano

  1. Add the olive oil, onion and garlic to a dutch oven or large saucepan and sauté over medium low heat until the onions have fully cooked and softened.
  2. Add the rest of the ingredients and simmer for 30-40 minutes, stirring often.
  3. Remove the bay leaves and purée with an immersion blender until smooth. You can also use a regular blender during the soup in 2 or 3 batches as necessary. Be sure that the lid to the blender is vented or pressure can build up inside and the cover will blow off, creating a very messy kitchen. 
adapted from rockrecipes.com

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