Ingredients
- 2 large onions diced
- 2 bay leaves
- 1/2 cup dry white wine
- 2 celery stalks peeled and diced
- 2 yellow bell peppers diced
- 6 1/4 cup vegetable stock
- 6 garlic cloves minced
- 1/4 cup Extra virgin olive oil
- 2 tsp fresh rosemary
- 3 lb golden tomatoes
- 1/2 tsp Pink Himalayan Salt add more or less to your taste
- 1/2 tsp black pepper add more or less to your taste
Instructions
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Heat up the EVOO in a large pot on medium heat.
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Pour the celery, onions and peppers in. Let it cook until the onions are transparent. Add in the rosemary and garlic to cook for another 60 seconds.
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Pour the tomatoes and wine in. Simmer for 10 minutes.
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Pour in the bay leaves and vegetable stock. Keep simmering for 25 minutes.
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Take out the bay leaves and pureè the soup until it gets nice and smooth. Adjust spices as you wish.
Recipe Notes
