Onion-Garlic Soup with Sun-Dried Tomatoes – soup – Hope you will like this one also, it is one of the best soup. View the video also if available, and feel free to comments, share.
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Ingredients (use vegan versions):
- 2-3 tablespoon Olive Oil
- 2-3 large, sweet Yellow Onions [5-6 cups]
- ½ teaspoon Salt + ½ -1 teaspoon Brown Sugar + 2 tablespoon Flour
- 3 or more large cloves Garlic, peeled + 2-3 cups Carrots, sliced 1/4″ thick
- ½ teaspoon ground Thyme + 1 teaspoon dry bazil
- 2 Quarts [8 cups] Vegetable Stock * (see below)
- 2 heaping tablespoon Sonoma brand dried Tomato Tapenade [a mash of dried Tomatoes, Olive Oil, &
- Garlic, available at Williams-Sonoma, or make your own]
- Salt & Pepper
Directions:
– In a medium to large stockpot, heat Oil on low. Slice
Onions medium thin & quarter. Add Onions to pot, cover, &
heat over low for 15 minutes, stirring occasionally. Remove
cover & add Salt & Brown Sugar. Raise heat to medium & stir
frequently for 15-20 minutes. Do not let Onions stick to
bottom of pot. Add Flour & stir for 3 minutes.
– Add 1 cup Vegetable Stock, Garlic, Carrots, Thyme. &
Basil. Cover & simmer for 5 minutes. Add remainder of
Stock & heat to simmer. Stir in Tapenade. (A whisk may be
handy) Season with Salt & Pepper to taste. Serve with a
crusty vegan bread. Makes 4 servings.
* Vegetable stock – To a large stock pot add:
Ingredients (use vegan versions):
- 2 large Yellow Onions, trim off roots, leave on skin, cut in half
- 1 large Green Pepper, seeded, cut in half
- 3-4 large carrots, sliced length-wise
- 3 stalks celery, cut in pieces
- 2 medium Potabello mushrooms (or equivalent amount of Shitaki)
Directions:
– Cover with water & simmer 4-8 hours, adding water only if
needed. When done, strain soup & mash/squeeze Vegetables to
capture as much juice as possible. Reduce over low heat, if
desired. Freezes very well.
Serves: 4
Preparation time: 50 min.
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