We’ve reached the time of year when I am literally cold 24/7. I look forward to my hot, evening shower all day long because it’s basically the only time my body temperature feels comfortable.
These days, a steamin’ bowl of soup is all I want for dinner and this one could not be more simple. It takes about 15 minutes from start to finish and it is straight up delightful. Not to mention, it’s vegan and healthy. Not that I am vegan, just sayin’. Tonight, I added some buttered (not vegan), toasted rye points for dipping and it was a heavenly, little culinary event going on in my living room.
Check it out.
Ten-Minute Tomato Soup & Toast
Ingredients
1 tbsp, olive oil
1 small onion, chopped
3 cloves garlic, crushed
sea salt & black pepper to taste
1-2 tsp curry powder
1 28-ounce can of whole or crushed tomatoes (BPA free is best)
1/2 cup of water
1 or 2 slices of rye bread
1 tbsp grassfred butter
Method
Heat the oil in a saucepan over medium heat. Add the onion, garlic, salt and pepper and cook, stirring until the onions are soft (about 3-5 minutes). Add the curry powder and cook, stirring until fragrant (about 30 secs.). Add the tomatoes and 1/2 cup of water and bring it to a boil. Then puree in a blender until super smooth. Serve hot.
Toast 1 or 2 peices of rye bread, spread the butter on top and slice into thin strips or triangles for dipping.
