Winter tomato and herb soup

What could be more comforting than a good creamy and fragrant soup recipe when the cold appears? Here is a version only made with the ingredients of the cupboard, with a good taste of onions and almonds, new!

Sometimes you want to have a quick supper and not always fresh ingredients on hand. Although I encourage everyone to cook daily with seasonal fruits and vegetables in large quantities, a small setback can occur and we can quickly find ourselves helpless!

But the cupboards of people accustomed to organic and vegetarian recipes are full of dry products easy to use in a soup, even if we do not always suspect it. The proof with this pretty colorful soup, rich in minerals thanks to almonds (magnesium, manganese, copper …) and antioxidants including the famous lycopene, present in good quantity in the sauce or tomato puree.

1 cup of mash or tomato sauce
½ red onion
20 almonds
5 tablespoons of flakes (oats, buckwheat or chickpeas)
1 small bay leaf
3 sage leaves
½ teaspoon ground cinnamon
1 teaspoon of turmeric powder
1 teaspoon sweet paprika powder
2 teaspoons whole cane sugar
Olive oil

-Cut the onion into cubes and brown it in the bottom of a pan with oil, herbs and almonds.
-When the onions start to become translucent, add the powdered spices and cook for another 3 minutes, stirring well.
-Add the tomato sauce, 3 cups of water and the flakes and cook over low heat for at least 5 minutes.
-Add the sugar and salt then mix the soup in a hand blender or blender, trying to grind all the almonds, already softened. You must obtain a homogeneous texture.
-Cook for another 5 minutes, then correct the texture by adding water if necessary: ​​you want to obtain a fairly thick and creamy soup.
-Finally, taste and adjust the seasoning with salt or even sugar before serving hot.