Asian Tomato Soup

• 1 Tablespoon Grapeseed Oil
• 1 whole Medium Shallot, Thinly Sliced
• 4 whole Roma Tomatoes, Cut Quarter-wise
• 2 teaspoons Kosher Salt
• 1/4 teaspoons Black Pepper
• 2 teaspoons Sugar
• 1-1/2 cup Chicken Stock Or Vegetable Stock
• 2 whole Scallions, Cut To 1 Inch And Keep Both White And Green Part
• 1 Tablespoon Chopped Cilantro
• 1/2 teaspoons Fried Red Onion For Garnish

1. * Heat up a medium sauce pan. When it's hot, add oil.
2. * Add shallots; pan fry it and stir well.
3. * When shallots are brown (if using meat you can add it at this step), then add tomatoes.
4. * Season with salt, pepper, and sugar.
5. * Stir occasionally. Let the tomatoes cook until they are melted about 20 minutes with medium heat.
6. * Use a wooden spoon to break apart the tomatoes. You will see tomato sauce and chunks at this step.
7. * Add stock and bring the soup to a boil. Add more salt and sugar if necessary. Simmer with a lid on for 10 more minutes.
8. * Stir well. Turn off the heat. Add chopped scallions and cilantro.
9. * Remove from stove and divide into 2 bowls.
10. * Sprinkle with fried onions and more cilantro if you want to.

grapeseed oil, shallot, tomatoes, kosher salt, black pepper, sugar, chicken, scallions, cilantro, onion

Taken from tastykitchen.com/recipes/soups/asian-tomato-soup/ (may not work)