Tomato Soup

What you’ll need:

• 1 SOF golden onion, chopped
• 2 tablespoons unsalted butter
• 1/4 cup gluten-free flour
• 1 cup milk
• 1 cup vegetable broth
• ¼ cup tomato puree or paste
• 1.5 kilo SOF tomatoes, chopped
• Salt & pepper to taste
• SOF fresh parsley for garnish
• A dollop of fresh cream for garnish (optional)
• Pita bread or croutons, cut into squares (baked or fried)

What you’ll do:

1. In a large stockpot, melt the butter over medium-low heat. Add the onions and sauté for 2 minutes.
2. Stir in the flour to coat the onions. Reduce heat to low. Gradually pour in the milk and broth; stir or whisk constantly to combine and allow the mixture to thicken (2-3 minutes).
3. Add the tomato puree, chopped tomatoes, salt, and pepper to the pot and stir to combine. With the heat on low, allow the mixture to simmer until the onions are cooked and the tomatoes are soft for around 30 minutes.
4. When the soup is finished cooking it can be served as is or processed for a smoother texture – you can use a hand blender or conventional blender.
5. Sprinkle parsley, add the cream & serve with the pita bread squares.