Herbed Fresh Tomato Soup Recipe
Ingredients
| Onions | 2 Medium, thinly sliced | |
| 2 tablespoons olive oil or cooking oil | ||
| Water | 2 1/2 Cup (16 tbs) | |
| Tomatoes | 6 Medium, quartered | |
| Tomato Paste | 6 Ounce | |
| 2 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed | ||
| 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed | ||
| 1 tablespoon instant chicken bouillon granules | ||
| Sugar | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Few dashes bottled hot pepper sauce | ||
| Snipped parsley | ||
Directions
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 boiling; reduce the heat.
Cover and simmer for 40 minutes.
Place about one-third of the tomato mixture in a blender container or food processor bowl; cover and blend till smooth. (Or press mixture through a food mill.)
Repeat with remaining mixture; cool.
Pour mixture into two 3-cup freezer containers.
Seal, label, and freeze.
To serve, transfer 1 portion of the frozen mixture to a medium saucepan.
Cover and cook over medium heat for 20 to 25 minutes or till heated through, stirring occasionally.
Sprinkle with parsley before serving.
Stir in water, tomatoes, tomato paste, basil, thyme, bouillon granules, sugar, salt, pepper, and hot pepper sauce.
Bring to boiling; reduce the heat.
Cover and simmer for 40 minutes.
Place about one-third of the tomato mixture in a blender container or food processor bowl; cover and blend till smooth. (Or press mixture through a food mill.)
Repeat with remaining mixture; cool.
Pour mixture into two 3-cup freezer containers.
Seal, label, and freeze.
To serve, transfer 1 portion of the frozen mixture to a medium saucepan.
Cover and cook over medium heat for 20 to 25 minutes or till heated through, stirring occasionally.
Sprinkle with parsley before serving.
Chef
