Tomato Soup

March 10, 2013

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.