Tomato Soup in 15 minutes

I just don't get why anyone would want to eat canned tomato soup. This takes 15 minutes at the most, which I reckon must be only a little longer than it would take to open a can and heat it.

SheWhoMustBeFed often tries to avoid too much wheat and this filling lunch can be eaten with or without bread. This recipe feeds one; or two if accompanied by toast/fresh bread.

Ingredients & Preparation

• 3 thin slices of onion, finely chopped
• 1 clove garlic finely chopped
• 1 teaspoon each chopped fresh rosemary, thyme
• 3 medium/small tomatoes, chopped
• 1 Tbspn miso
• 1 Tbspn tomato paste
• Tspn ground pepper
• ½ cup of water or light stock
• Olive oil
• When serving: (thick) balsamic vinegar

Method

• Lightly sauté onions, garlic and pepper.
• Meanwhile lightly blend rest of ingredients
• Add to pot, stir thoroughly and simmer on low for 10 minutes
• Serve in wide, shallow bowl.
• Drizzle balsamic vinegar in a thin spiral swirl from the centre to the outside
• Serve with hot crusty fresh bread.