Sig's Mixed Onion and Tomato Soup

• 3 small to medium white onions
• 3 small to medium red onions
• 3 large shallots
• 6 small salad potatoes in their skins
• 1/2 tbsp unsalted butter
• 1/2 tbsp olive oil
• 1/2 tsp all purpose seasoning or to liking
• 2 tsp German mild mustard or 1 teaspoon Dijon mustard
• 1 pinch herbs each like parsley, coriander, dill, chervil or others to personal preference ( optional)
• 1 liter vegetable stock or a little less or more depending on preference
• 125 ml passata (Italian style tomato juice)
• 2 tbsp of best tomato puree
• 250 grams marinated tofu or 2 German style sausages (bratwurst)very thinly sliced, or little, mini sausage meatballs
• 1 pinch Chili flakes
• 1 pinch salt (optional)
• 1 pinch chives for garnish
• 6 tbsp fresh cream or double cream for garnish ( optional)

1. First peel all the onions and wash the potatoes
2. Mince the onions in a blender or hand chop them very finely, chop your unpeeled potatoes into very small cubes
3. Saute the onions and the potatoes for about ten minutes or so in the butter and olive oil , add all the seasonings and half of the stock, simmer for about 15 minutes , make sure that it not burns .add a little more stock if needed.
4. Next puree the soup until it is smoother , add as little or as much of the rest of the stock until preferred thickness is achieved.
5. Puree again until it is smooth as you like it
6. Add the passata, tomato puree and chilli flakes , season with salt if needed.
7. Saute the tofu or fry the sausages or little mini sausage meatballs in a little oil.
8. If using the sausages slice them very thinly , sprinkle any of them over the soup just before serving.
9. Add some chives for garnish .

white onions, red onions, shallots, salad potatoes, butter, olive oil, liking, mustard, herbs, vegetable stock, passata, tomato puree, sausages, salt, chives, fresh cream

Taken from cookpad.com/us/recipes/344503-sigs-mixed-onion-and-tomato-soup (may not work)