Serves
6
INGREDIENTS
- 2 tbsp canola oil
- 2 medium onions chopped
- 1/2 tsp salt
- 2 cloves garlic minced
- 1/8 tsp dried thyme (optional)
- 2 796-mL cans whole tomatoes
- 900 mL vegetable broth
- 1/2 cup cream (optional)
METHOD
- Heat the oil in a large pot over medium-low.
- Add onions and salt and cook, covered, stirring occasionally and reducing heat to low as required to prevent burning, about 10 min or until onions are translucent and very tender.
- Add garlic and thyme and cook another 1-2 mins.
- Stir in tomatoes and broth.
- Bring to a boil then reduce heat and simmer, uncovered, 15 min.
- Purée, then stir in cream if desired. Serve with cheese toasts.