Tomato Soup

Tomato Soup

Serves 2

• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 1 garlic clove, finely chopped
• 4 tomatoes, petite diced
• 1 teaspoon flour
• 1 tablespoon tomato paste
• 500 ml (2 cups) water
• 1 bay leaf
• 1 (12 g) vegetable bouillon tablet
• Pinch of salt
• Pinch of red pepper flakes
• 4 tablespoons milk
• 1 tablespoon elbow macaroni

1. Heat the oil in a large saucepan over medium heat. Add the onion, garlic, tomatoes, flour and tomato paste to the hot oil. Stir and fry for 2-3 minutes.
2. Add the water, bay leaf, bouillon, salt and pepper flakes. Boil for 15 minutes.
3. Remove the saucepan from the heat. Discard the bay leaf. Using a blender, puree the soup until smooth.
4. Return the saucepan to the heat. Bring the soup to a boil over medium heat. Add the milk and macaroni. Cook until the macaroni is soft, 5-7 minutes. Serve hot.