- 2 tbsp butter
- 2 tbsp olive oil
- 1 large onion, sliced
- pinch of salt
- 2 lbs tomatoes
- 2-3 cloves garlic, sliced
- 1 tbsp uncooked white rice
- a sprig of fresh thyme or basil
- 1/2 bay leaf
- 1 tsp garam masala
Add to a large pot butter, olive oil, large onion, sliced and pinch of salt. Cook over medium heat until things start to sizzle, and then cover and reduce to low until your onions are soft. Stir ’em around now and then.
While your onions continue to simmer, wash and core your tomatoes. When your onions are nice and soft then slice your garlic and toss it into the pot and cook for a two minutes more. Now, add the tomatoes, salt, rice, bay leaf and your fresh herbs to the pot of onions.
Cook all of this over medium heat, stirring once in a while until your tomatoes are well-cooked and break apart easily.
And finally add cup of water, one tbsp butter and another pinch of salt. Cook for a few more minutes, take the soup off the heat and remove the bay leaf and herbs. Puree it to your liking and enjoy.