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Herbed Fresh Tomato Soup

Source of Recipe

Joann Pierce


List of Ingredients

2 medium onions, thinly sliced
2 tablespoons olive oil
2 1/2 cups water
7 medium tomatoes, peeled and quartered (seeded)
6 ounces tomato paste
2 tablespoons snipped fresh basil (2 tsp dried)
1 tablespoon snipped fresh thyme (1 tbl. dried)
1 tablespoon instant chicken bouillon granules
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
few dashes hot pepper sauce


Recipe

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 minutes. Place about 1/3 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 medium heat for 20 ~ 25 minutes or until heated through, stirring occasionally. Sprinkle with parsley before serving. Serves 4.