Delightful Tomato Soup


1 large red onion,
4-5 bay leaves,
3 tbsp olive oil,
1 tsp mustard seeds,
1 tsp black pepper seeds,
1 kg tomatoes,
600 ml water,
5-6 garlic cloves,
1 tbsp tomato paste

Pine Nut Chipotle Crunch:

40 gr. pine nuts
1/4 tsp chipotle powder
1/8 tsp salt
1/8 tsp bay leaves powdered

To make pine nut chipotle crunch, add pine nuts into a pan, toss until golden brown. Then transfer in a very small food processor, add chipotle, bay leaves powder and salt. Blend until crumble but not powder.

1. Line a parchment paper on the large tray. Place diced onions, halved tomatoes, garlic cloves and bay leaves. Spread mustard and black pepper. Drizzle some olive oil. Place in the oven and cook at 200 C until soften and golden brown.

2. Then remove tray from the oven. Let it cool for 15 minutes. Remove bay leaves we won’t add them into the mixture. Then transfer rest of the ingredients into a large blender. I use blendtec wide side jar for soups. Add tomato paste and olive oil. Blend until smooth.

3. Then transfer into a deep pot. Cook on medium heat until bubbled. Add more water and cook depending on your preference.
Divide among bowls and top with pine nut chipotle crunch or toasted seeds or nuts, and somthing green -scallions, parsley, or a few cilantro leaves.

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