TOMATO SOUP

• 2 L canned tomatoes (preferably 74-40 or San Marzano)
• 1 medium Spanish onion, diced
• 2 tb olive oil
• 4 roma tomato, diced
• 4 clove garlic, crushed
• Spice blend: 1 tb each of chili powder, cumin, paprika, 1 ts chili flakes
• 2 cup vegetable broth
• 1/3 cup red wine
• 2 tb apple cider vinegar
• 1 bay leaf
• 1 ts sugar
• 1.5 cup heavy cream
• 1 tb pesto
• A few sprigs dill and basil, rough chopped
• S+P to taste

METHOD:

1. In medium size pot, saute onion, garlic and diced roma tomato with olive oil on med heat. Season with S+P.
2. When soft, add spice blend, then deglaze with wine, reduce slightly.
3. Add canned tomatoes, sugar, bay leaf, apple cider vinegar and vegetable stock.
4. Bring to a boil and simmer for 30 minutes on low heat.
5. Remove from heat, and remove bay leaf.
6. Add pesto and rough chopped herbs.
7. Blend with hand blender while adding cream. Blend until smooth and the colour has changed slightly orange.
8. Season with S+P.
9. Cook a grilled cheese with American cheese, then chop into small cubes for crouton garnish.

Yield: 3L

Shelf Life: 5 days, or easily frozen