I found this recipe while exploring my Secret Recipe Club assigned blog, My Whole Food Family, written by Susan. If you’re not familiar with Secret Recipe Club, it’s a group of bloggers who secretly make each other’s recipes every month and then reveal to whom we were assigned.
I’ve actually had Susan before, and made her amazing French onion soup, one of my all time favorites.
Susan is an Aussie mom (or mum) of three boys, and she has an interest in cooking like our grandmothers did (no waste, no fuss, and on a budget). She’s also keen on using as little processed ingredients as possible. Along with this tomato soup, I am really drawn to her Vietnamese Pho and her potstickers, dishes that are on my list of foods I’d love to try making at home.
Simple Tomato Soup
2 tablespoons extra virgin olive oil
1/2 brown onion, roughly chopped
4 big cloves of garlic, roughly chopped
2 1/4 pounds ripe tomatoes, cut in halve and cores removed
1 tablespoon tomato paste
1 tablespoon brown rice syrup (you can substitute sugar, honey, or agave)
Salt and pepper to taste
Flat leaf parsley for garnish, optional
- Heat the oil in a medium pot over medium heat. Add the onion and garlic, and sauté for a few minutes, until the onions begin to soften.
- Add the rest of the ingredients and cook over medium low heat for 15 to 20 minutes. The tomatoes should be completely softened and not be able to hold their shape.
- Using an immersion blender, puree the mixture until it is smooth. Alternatively, puree in a blender in batches. Add salt and pepper to taste. I added a pinch of sea salt and about 1/2 teaspoon of freshly ground pepper.