Classical tomato soup

Ingredients

• 3 tbsp unsalted butter
• 50 g  onion, diced
• 3 cloves garlic, coarsely chopped
• 1/2 tsp salt
• 50g all-purpose flour
• 500 g crushed tomato diced can
• 1 tbsp tomato paste
• 1 tasp lime juice
• 2 bay leaves
• Grated nutmeg

Method

• Heat a pan , Add the onions, garlic, and salt, and cook, stirring frequently, until the onions have softened, about 5 minutes.
• Add the flour and cook until it no longer appears dry. Remove from the heat.
• Pour the crushed tomatoes into a blender. Add the sautéed onions and garlic and purée until smooth. And add the mixture to a pot.
• Finally remove the bay leaves and season with additional salt and freshly grated nutmeg accoding to your choice .

Storege

Store leftover soup in the refrigerator for up to 7 days or freeze for up to 2 months.