
Caramelized Onion and Tomato Soup
November 2, 2020
Serves: 2
Cooks In: 35 mins
- Place half of the extra virgin olive oil in a pan on a medium heat and in it cook the onions until caramelized and golden about 20-25 minutes.
- Transfer two thirds of the onions to a bowl and mix with the remaining 3 tbsp of olive oil. Then set aside.
- Return the pan with the remaining onions to medium heat. Add in the tomatoes, red pepper, tomato paste, garlic, basil, and a pinch of salt. Sauté, stirring frequently, for about 7 minutes. Then add in the vegetable broth and some black pepper to taste. Stir to combine. Bring to a boil, then lower the heat to a simmer and cook for 12 minutes.
- Meanwhile, cook the orecchiette according to package instructions.
- Transfer the soup to a blender and puree until smooth.
- Then you’re ready to serve. Pop the soup in bowls, top with the orecchiette, drizzle over coconut milk and scatter over the reserved caramelized onions. Enjoy!
Ingredients
- 4 tbsp extra virgin olive oil
- 250g onions, peeled and finely chopped
- salt and black pepper, to taste
- 2 large garlic cloves, crushed
- 250g cherry tomatoes
- 4 tbsp tomato paste
- 2 tbsp basil leaves, roughly torn
- 1 red bell pepper, chopped
- 2 cups vegetable broth
- 220g orecchiette
- 2 tbsp coconut milk
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