Herbed fresh tomato soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Onions, thinly sliced |
| 2 | tablespoons | Olive oil or cooking oil |
| 2½ | cup | Water |
| 6 | mediums | Tomatoes, peeled and quartered (about 2 lbs) |
| 1 | 6 oz can tomato paste | |
| 2 | tablespoons | Snipped fresh basil, or 2 tsp dried, crushed basil |
| 1 | tablespoon | Snipped fresh thyme, or 1 Tbl dried, crushed thyme |
| 1 | tablespoon | Instant chicken bouillon granules |
| ½ | teaspoon | Sugar |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| Few dashes bottled hot pepper sauce | ||
| Snipped parsley | ||
Directions
Servings: 8
In a large saucepan, cook onion in hot oil till tender. Stir in water, tomatoes, tomato paste, basil, thyme, bouillon granules, sugar, salt, pepper and hot pepper sauce. Bring to boil, reduce heat. Cover and simmer 40 min. Place about ⅓ of tomato mixture in a blender container or food processor bowl and process until smooth.
(Or press through food mill). Repeat with remaining mixture. Reheat half of mixture and serve immediately. To freeze, cool the remaining mixture and pour into a 3 cup freezer container seal, label and freeze. To serve frozen portion, transfer to medium saucepan. Cover and cook over med. heat for 20 - 25 minutes or until heated through, stirring occasionally. Sprinkle with parsley before serving.
Serves 4.
Courtesy of Joann Pierce (Aug 27, 1990)