Wednesday, March 24, 2010

5 minute tomato onion soup

Making a deep and rich tasting tomato soup in 5 minutes is a mission impossible.

a) it takes time for tomatoes to develop a deep and sweet flavor
b) it takes time

With the help of:
a) caramelized onion
b) canned tomatoes and dried tomatoes

the mission was quite a successful one. Sundried tomatoes and cooked onions give the impression of a long lasting smoky cooking process, where in fact, this soup is as fast food as it gets!

Here is what you need for one big bowl:

2 cups canned tomatoes
2 sundried tomatoes
1 large onion
1/2 tbsp rice bran oil (butter)
1/2 tbsp olive oil
1 oz feta cheese
1 bay leaf

Chop the onion and caramelize it cooking in only in the rice oil over medium heat. Add the bay leaf. If you don't have rice oil, use butter for cooking the onions. I used rice oil in this recipe because it's heat resistant, and unlike olive oil, won't get harmful in cooking. Once the onions have caramelized, puree them with the canned tomatoes and dried tomatoes, using an immersion blender. Cook for an extra 2 minutes and serve with feta cheese.

I like to mix the crumbled feta with 1/2 tbsp olive oil for added richness. You can do that or add spices and herbs to it. Decorate with sundried tomato and bay leaf.

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