Italian Tomato and Onion Soup

Today the weather was bone chilling cold. The type of cold where you can’t bundle up enough to stay warm no matter what you do. To me this is soup weather. This particular recipe is a modified version of a baked onion side dish I used to make with cipollini onions. Today the basics of the recipe became soup. Here is what we had tonight for a starter course.

Italian Tomato and Onion Soup
Serves 2

Ingredients:

1 red onion, peeled and thinly sliced
3 cloves garlic, peeled and thinly sliced (allow to stand 10 minutes so the allicin can develop)
1 cup water
14 ounces canned diced tomatoes
1 cup pinot grigio
½ tablespoon fresh rosemary, finely minced
½ teaspoon dried thyme leaves
salt and pepper to taste
1 teaspoon vegan Worcestershire (for “meaty flavor”)
additional water or white wine if soup is too thick for your taste (I added another cup of water)
vegan parmesan substitute for serving, optional

Directions:

Cook the red onion and garlic in simmering water until the onion is soft. Now add the remaining ingredients and cook for at least 30 minutes to allow flavors to marry. Depending on the heat level of your burner you may need to add a little additional water (or white wine) to keep the soup at the correct consistency.

When serving you can add a little vegan parmesan, if desired. It isn’t necessary but does add a nice flavor and aroma.

Nutritional Information (does not include the optional vegan parmesan cheese substitute):

Amount Per Serving
Calories - 162.08
Calories From Fat (2%) - 3.56

Total Fat - 0.43g
Saturated Fat - 0.07g
Cholesterol - 0mg
Sodium - 318.1mg
Potassium - 419.19mg
Total Carbohydrates - 17.38g
Fiber - 3.25g
Sugar - 5.02g
Protein - 2.59g

Comments:

If I were trying to describe the flavor of this soup I would say it tastes mostly of onion, tomato and herb with other flavors in the background. Worcestershire and Pinot Grigio are definitely background flavors.

Each serving of this soup contains approximately 100mg of calcium and 2.75mg of iron. Not bad for a little bowl of soup.

Unrelated Note:

My food dehydrator arrived today. To say that I am anxious to put this to use doesn’t even begin to explain it. I am really looking forward to putting this little baby into action. You should expect to see quite a few recipes using the dehydrator in the future. We bought the dehydrator because we are trying to add more raw food to our diet and didn’t think that cold raw food would be something that we would enjoy in the winter. If anyone has a traditional recipe they would like to see made raw please let me know. Ideas are always welcomed.