Ingredients
Scale
- 2 1/2 cups hearty vegetable bean base click here for the recipe
- 6 cups vegetable stock
- 1 1/2 cups Vidallia or sweet onion, sliced
- 1 tbsp olive oil
- 1 tsp chili garlic sauce
- 1 bay leaf
- 1/8 tsp celery seed
- 4 tbs unsalted butter, cut into 1 inch cubes
- 1/4 tsp sugar
- 1/2 tsp Kosher salt
- fresh thyme for garnish
- sun dried tomatoes, chopped for garnish
Instructions
- Heat the olive oil in a stock pot over medium heat.
- Add the sliced onions and cook until translucent.
- Stir in the vegetable bean base, chili garlic sauce and vegetable stock.
- Bring the soup to a boil and reduce to a simmer. Skim any foam from the surface.
- Remove from heat and cool.
- Puree until smooth in a blender or food processor.
- Return the soup to the stock pot. Add the bay leaf and celery seed. Stir over low heat until the soup begins to bubble.
- Whisk in the butter, one cube at a time until incorporated. Add the salt and sugar.
- Serve in bowls and garnish with chopped fresh thyme and chopped sun-dried tomatoes.