Tomato and Onion Soup

Ingredients

• Tomatoes

  Red, ripe, raw, year round average

  900g

• Onions

  Raw

  2 medium or 220g

• Garlic

  Raw

  4 clove or 12g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Egg, poached

  Whole, cooked

  2 large or 100g

• Chicken stock

  Soup, home-prepared

  3 cup or 720g

• Spices Whole Bay Leaves

  Compliments

  6 leaves or 3g

• Oregano

  Spices, dried

  3 tbsp, leaves or 9g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Wheat bread

  1 slice or 25g

Directions

1. With a pairing knife, core the tomatoes and make a small X at the opposite end of the tomato. Place the tomatoes into boiling water for 30 seconds to 1 minute, or until the skin of the tomato begins to curl where you made the X. Place the tomatoes in an ice bath or under cool water until you can handle them. Using your pairing knife, or hands, peel the skin from the tomatoes. Discard the skin and set the tomatoes aside.
2. Quarter the peeled tomatoes and scoop out the majority of the seeds.
3. Cut the onions into a large dice.
4. To a large pot over medium heat, add the olive oil. Sauté the onions until soft. When the onions are soft add in the garlic, half of the fresh herbs and salt. Sauté for 5 minutes. Add the tomatoes, bay leaves, chicken stock and tomato paste. Let simmer for 30 minutes. Remove the bay leaves.
5. To a blender add 50 to 100% of your soup, depending on the consistency you desire. To the bender also add the remaining fresh herbs and black pepper.
6. To serve, ladle the soup into a bowl and top with a poached egg. and a slice of crusty bread.
7. https://justcookwithmichael.com/recipes/tomato-and-onion-soup/

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