Herbed fresh tomato soup

Yield: 8 servings

Measure 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 \N 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
\N \N Few dashes bottled hot pepper sauce
\N \N Snipped parsley

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)

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