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2 cups chopped yellow onions
2 teaspoons balsamic vinegar
2 teaspoons maple syrup
3 garlic cloves, minced
4 cups Roma tomatoes, peeled, cored, seeded and chopped
2 cups vegetable broth
1/4 teaspoon salt
A pinch of black pepper
1/4 teaspoon cayenne
2 cups fresh basil leaves
1/2 cup fresh dill
Whole-grain bread or course thick crusted Italian bread, diced and lightly toasted

In a soup pot, cook onions in 1/4 cup water over medium heat for 5 minutes, stirring occasionally, until onions are translucent.

Add vinegar, syrup, and garlic, and continue to cook for 2 minutes.

Add tomatoes, simmer for 10 minutes, add broth and return mixture to a simmer. Season with salt, pepper and cayenne. Chop basil and dill and add to soup.

Ladle soup into bowls and top with toasted bread cubes.

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