Spicy Tomato Soup

Rich, creamy tomato soup with a kick of spice - perfect with garlic bread

Ingredients

Ingredients

• 1 tbsp olive oil
• 1 tbsp butter
• 1 yellow onion, minced or in food processor
• 3-4 cloves garlic, minced or in food processor
• 1 tsp salt or more to taste
• 1 tsp dill, if using fresh (don’t have to) throw in food processor with garlic and onion
• Lots of ground black pepper
• 1 lb, 12 oz can crushed, concentrated tomatoes
• 2 cups water
• 1 tbsp honey (optional)
• 1 tbsp mayonnaise or sour cream (for texture and appearance)
• 2 medium fresh tomatoes, diced small
• For optional toppings: yogurt, minced parsley, minced basil, minced scallions or chives

Instructions

1. Heat olive oil and butter in dutch oven or deep pan. Add onion, garlic, salt, dill, and black pepper. Cook until the onions are translucent. Note: It is best to throw the onion, garlic and dill (if fresh) in food processor to mince them even better prior to cooking
2. Add canned, crushed tomatoes, water, and optional honey. Cover and simmer for 30 minutes over low heat
3. About 5 minutes before serving, whisk in mayonnaise or sour cream, and stir in diced tomatoes
4. Serve with option toppings, added by the eater

Garlic Bread (10/10)

Ingredients: fresh baguette or similar bread, sliced 1/2" i.e. thin ish, butter or country crock, garlic salt, and parmesan cheese (the flakes not the ground stuff)

1. Cut the bread and spread out over large cookie sheet pan
2. Spread a little butter or fake butter on top of each. Sprinkle very generously garlic salt over it all. Add parmesan cheese to each. It is okay if some is on the pan and not the bread, those turn out to be crunchy and good to add to soup
3. Throw in top shelf oven AND THEN preheat to 350. It will heat up in that process. Once preheat is done, turn on broil and watch it to make sure it doesn’t burn, it’ll need to be pulled out in ~30 seconds