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...Only thing missing is a grilled cheese sandwich :P

From !

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Another recipe! I adore Italian pasta sauces, so it's probably no surprise that when I make tomato soup, I use a lot of Italian type ingredients. :3

Such an easy recipe, resulting in a soup which, to quote my landlord when he tasted it an hour or so ago "Oh wow! Wow that's so good."

Ingredients:

Salt.
Pepper
1 tbsp Thyme
1 tbsp Basil
2 tbsp Oregano
100g butter
2 tbsp Balsamic Vinegar
2tbsp Tomato puree.
1 tin tomatos in juice.
2 brown onions
1 Courgette.
500ml stock (I used homemade venison stock, but you can always make it up from a cube if necessary. :D)


I also used, though not required to make a delicious soup:

1 tsp habanero hot sauce. You can use tabasco or chilli powder instead if you don't have hot sauce to hand.
2 cloves of garlic, chopped.

Method:

Note: Seasoning is not included in this recipe as everyone's taste for salt and pepper is different. Season as required for your own palette. :3

- Dice your onion. Melt your butter over a low heat and sweat onions until soft.
- Add courgette (and garlic if using it). Sweat for another 5 minutes. If the pan is starting to look a little dry, add more butter (yeah, you could use oil instead of butter. But dammit this is a recipe for special occasions and deliciousness.) :D
- Add 500ml stock, bring to boil and simmer for 5 minutes.
- Add tomato puree, tinned tomatoes + juice, and balsamic vinegar. Stir and allow to simmer for 10-15 minutes.
- Add dried herbs (and habanero sauce/chilli powder), simmer for anooooother 10-15 minutes.

Remove from heat and using either a stick blender or a liquidiser, blend until smoooooth and creamy.

For ideal noms serve with toasted crusty bread topped with parmesan cheese and freshly grated black pepper, or a dollop of sour cream in the soup! :3

Serves four hungry diners. :3

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may affect your health and well-being