Red-Hot Tomato Soup


1 Yellow onion
4 Cloves Garlic, minced
1 Lemon
27 oz Crushed Tomatoes
2 Cups Vegetable Bullion
8 Mini Naan Flatbreads
1 Cup Matzo
12 TBSP Sour Cream
2 tsp Chili Flakes
4 oz Spring Mix Lettuce
2 oz Sunflower seeds
1 TBSP Butter
1 tsp Sugar
1/2 Pound Cooked Bacon
1 TBSP Sumac
1/4 C fruit wine


Adjust rack to upper position and preheat oven to 450*F. Halve, peel, and finely dice onion. Halve lemon. melt 1 TBSP butter in a medium pot over med-high heat. Add onion and half the garlic. Cook, stirring often until softened, about 5 minutes.
Season onion with salt and pepper, then stir tomatoes, bacon, fruit wine, sumac, 1 1/2 cups water, and bullion. Bring to a boil, then lower heat and reduce to a simmer. Cook until thickened, 8-10 minutes. meanwhile, place 1 TBSP butter and remaining garlic in a small, microwave-safe bowl. Heat in microwave until melted, about 30 seconds. Place naans on a lightly oiled baking sheet. Brush or drizzle all over with garlic butter. Season with salt and pepper. bake in the oven until lightly toasted, 4-5 minutes. Sprinkle naans with matzo, then return the sheet to oven and continue baking until naans are crisp and matzo melts about 3 minutes. Once the soup is thickened, set aside off heat and let cool slightly. Season generously with salt and pepper. Stir in 1 tsp sugar, half the sour cream, and a pinch of chili flakes. Taste and season again with salt and pepper. Place lettuce, sunflower seeds, 1 TBSP olio, and a squeeze or two lemons in a medium bowl. Toss to coming. season with salt and pepper. Cut naans in half. Divide soup between bowls and dollop with remaining sour cream. Sprinkle with a pinch of chili flakes. Serve soup with naans and salad to the side.


You can add diced chicken to this recipe for a different texture and flavor experience.