Tomato soup (caribbean) (walter brown)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 800 | millilitres | Canned whole tomatoes |
| 1 | medium | Onion, diced |
| 2 | cups | Milk |
| 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 |
| ¼ | teaspoon | Honey |
Directions
** 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