Name                                                                                                 
 Parent Directory                                                                                     
 potato leek soup.html                                                                                

Creamy Tomato Soup

Prepare the Onions

1 cuillière à soupe of margarine
1 medium onion

Cook for 1 hr, until brown and transparent.

Alternatively, slowly cook about 10-15 onions until completely brown & caramelized.

Divide into small packages and freeze for future use.

The Soup

The onion from step 1, or 2-3 cuillères à soupe of the pre-cooked onions

1 can (765g) of peeled tomatoes in juice
1 bouillon cube (Knorr Court-bouillon Fines Herbes et Vin Blanc)
1 level cuillère à café of ground garlic
15cl of water (a sangria glass full)

Crumble the bouillon cube and add that, the garlic, the pepper and the tomatoes to the onions.

Cook for 60-90 minutes, then blend until creamy.

10-Minute Version

To make the soup, put all the ingredients (except the margarine) into a pressure cooker for 10 minutes, substituting the frozen onions for the fresh onions.