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Tomato soup
Nb persons: 0
Yield: four to six servings of tomato soup
Preparation time:
Total time:
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| Ingredients | |
| 2 lb | chopped, fresh tomatoes |
| 1 large | yellow onion |
| 2 large | vegetable bouillon cubes in 3 cups water |
| 1 head | garlic |
| 2 tablespoons | butter |
| 1 lb | finely chopped Carrots |
| 3/4 oz | chopped Basil |
| 1 pound | mini sweet pepper, Optional to leave the seeds in |
| 1 teaspoon | white pepper |
| 1 teaspoon | sea salt |
| 8 tablespoons | corn starch |
Directions
In a skillet heat butter and add the chopped onions and cook until translucent.
Add in carrots and red peppers and cook until tender.
Add in the 3 cups of water with vegetable bouillon dissolved in it.
Add in crushed garlic, basil and and very slowly add corn starch as you stir.
Add in chopped tomatoes with their juice.
Add in sea salt & white pepper.
Bring to a boil. Reduce heat to simmer and simmer for 20 minutes uncovered or until thick.
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