This is just about my favorite soup! It’s taken from Ecuadorian Tomato Soup with Bananas, but this version makes just two servings and uses fewer ingredients, so you can throw it together any time.
14-oz can crushed tomatoes
1 onion
1 large banana
2-3 t butter or oil
1 C milk
Salt to taste
Fresh-grated nutmeg
Dice the onion and saute it in the butter or oil until soft. Slice the banana and add it. Cook, stirring, until the banana has become broken down and mashes into the onion. Stir in the can of tomatoes and the milk and heat gently. Season to taste with salt and serve with fresh-grated nutmeg.