This onion garlic tomato soup starts by sauteeing onion and garlic cloves to create a sweet caramelized flavor. It's layered with tomatoes and dried herbs and simmered slowly in a broth.
Peel and mince 10 cloves of garlic. Chop the onions small.
Add cooking oil, onion and garlic to a large pot over medium high heat. Cook until onion turns translucent, 1 minute.Reduce the heat to low medium and let it cook for 20 minutes, until onions are soft and golden. Stir frequently.
Add in diced tomatoes, broth, tomato paste, dried thyme, dried parsley, bay leaves, salt and pepper. Mix together.
Bring the soup to a boil, then reduce to let simmer 10-15 minutes.
Spoon into bowls, serve and enjoy!
Recipe Notes:
Garlic and onion should simmer for a full 20 minutes to get the best flavor.
To prevent burning, reduce heat to a low-medium temperature (less than “medium”) so that onions cook very slowly during this step.
To save time, use a garlic mincer to puree the garlic.
You only need 2 cups of broth for this recipe. Freeze the leftover broth in an ice cube tray for future soup recipes!
Soup leftovers will thicken slightly. This makes them great to use as a flavorful pasta sauce. Just reheat in the microwave and serve on top of fresh pasta.