This smooth and silky tomatoe soup is so delicious and is sure a kids favorite.
What you need:
3 tbsp olive oil
1 onion, finely chopped
1 garlic bulb, roasted ( see tip*)
2¼ punds ripe cherry tomatoes, halved
1 tbs tomatoe paste
1/2 tsp ground fennel seeds
1 handful of parsly, chopped
3 cups warm chicken broth or vegetable broth
1/2 cooked brown rice
Salt and black pepper
pinch of light brown sugar
1/4 tsp agave nectar ( or sugar)
Heat the olive oil in a saucepan over a medium-high heat. Add the onions and squeeze in the pulp from the roasted garlic bulb. Sauté the onions and garlic, for about 2–3 minutes until they are lightly golden.
Add the cherry tomatoes and continue to sauté them for further 3–4 minutes until the mixture is heated through and just beginning to break down. Add the tomatoe paste and the chicken broth, and allow the mixture to come to a boil. Reduce the heat and simmer for about 20 minutes until everything has softened. Blend the soup to a smooth consistency using a hand blender. Return the tomatoe soup back to the saucepan through a fine sive into the saucepan. Add the rice and bring the soup back to a simmer. Season the soup with the ground fennel, agave nectar and salt and pepper to taste. When serving, sprinkle with the fresh parsley.
*Tip: Here is a YouTube Video I found on how to roast garlic