Yield: 6 Servings
|800 millilitres||Canned whole tomatoes|
|1 medium||Onion, diced|
|¼ cup||Hot water|
|2 tablespoons||Corn starch|
|1 tablespoon||Peanut oil|
|¼ teaspoon||Ground black pepper|
|¼ teaspoon||Garlic powder|
|¼ teaspoon||Dried thyme|
** Procedure **
1) Mix the onion and spices in a small bowl. Using a non-stick pan, then fry in oil until the onions are tender (about 5 minutes).
2) Mash the tomatoes by hand or with a food processor.
3) Put the cooked onions, mashed tomatoes, milk, and honey in medium sized pot. Bring to a boil, and then simmer for 20 minutes, stirring occasionally.
4) 5 minutes before serving, mix the corn starch in the hot water, and then add to the soup.
Contributed by: Walter Brown, ab684