1 Large onion cut in half and sliced roughly
2 Garlic cloves peeled and crushed
1/2 teaspoon of Chilli Flakes
2 tablespoon Olive Oil
2 Can of crushed Italian Tomatoes
1/2 Teaspoon Salt
1/2 Teaspoon Sugar
1 1/2 Cup Water
Bunch of Basil leaves
Cut the onion in half and cut in thin slices. Same with the garlic cloves – Peel them and crush them roughly. Saute them in hot olive oil and add
the chilli flakes.
Then add the 2 cans of crushed Italian Tomatoes and 1/2 teaspoon of sugar.
Add 1 1/2 cup of Water.
Cook on a soft boil for 20 minutes and add a few basil leaves
Using a hand held mixer, blend the soup until puree and add some fresh or dried basil leaves.
Serve with creme fraiche, a dab of yogurt or a little lemon juice.
Serve with a slice of baguette and voila ! A wonderful weekday lunch of dinner.
TIP DU JOUR – When making Rice – Double the recipe and add a few scoops
in your tomato soup… Remembering my childhood !