PROVENCE TOMATO SOUP

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Provence Tomato Soup image

I make this soup on cold days as comfort food. It isn't heavy but the parmesan rind makes it feel like more. I have never measured it before you might need to adjust things to your taste.

Provided by Tea Girl

Categories     Onions

Time 37m

Yield 4 serving(s)

Number Of Ingredients 12

500 g tomato puree (or unspiced tomato sauce)
500 ml water
1 1/8 teaspoons vegetable bouillon granules
1/2 medium onion, chopped
2 teaspoons herbes de provence
1/2 teaspoon oregano
1/4 teaspoon garlic salt
1/8 teaspoon ground cayenne pepper
1 teaspoon extra virgin olive oil
1 parmesan rind (I use a piece that about 2cm by 4cm)
1 bay leaf
salt and pepper

Steps:

  • Heat olive oil in pot on medium heat and clarify the onions.
  • Put in the rest of ingredients, stir and bring to a boil.
  • Reduce the heat and cook for 30 minutes, stirring occasionally.
  • Remove parmesan rind and bay leaf.
  • Add salt and pepper to taste and serve.

Nutrition Facts : Calories 63.9, Fat 1.4, SaturatedFat 0.2, Sodium 39.5, Carbohydrate 12.7, Fiber 2.7, Sugar 6.6, Protein 2.3

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