Delicious Tomato Soup

Nadia Kawash


  • 750 g tomatoes, skinned and chopped
  • 2 onions finely chopped
  • 1/2 teaspoon dried oregano
  • 2 teaspoon gluten free flour
  • 2 tablespoon tomato puree
  • 3 glasses chicken broth
  • 1/2 to 1 glass water
  • pinch of sugar
  • salt + black pepper


  • Soften onion in olive oil then sprinkle the flour and blend to coat the onion.
  • Cook a little longer – do not allow it to change color.
  • Add tomatoes and sugar.
  • Turn and cook over gentle heat until beginning to soften, but do not allow lumps to form.
  • Slowly add broth, about half of the water, tomato puree, salt, pepper and oregano.
  • Slowly bring to a boil, lower heat, cook gently, uncovered if necessary adding little water.
  • When cooked, remove from fire.
  • Let cool and Puree.
  • Heat it up before serving .