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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Homemade tomato stock provides the base for this fresh soup. Prepare the soup through step 2 up to a day ahead. Reheat over medium-low heat, and stir in the basil, lemon rind, and butter just before serving. Ingredients:
1 teaspoon olive oil |
1 cup chopped onion |
6 cups chopped plum tomato (about 1 1/2 pounds) |
3 (14 1/2-ounce) cans fat-free, less-sodium chicken broth |
2 garlic cloves, crushed |
7 cups chopped seeded peeled plum tomato (about 1 3/4 pounds) |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
3 tablespoons thinly sliced fresh basil |
1 teaspoon grated lemon rind |
1 teaspoon butter |
Directions:
1. Heat oil in a large saucepan over medium-high heat. Add onion; sauté 4 minutes or until tender. Add 6 cups tomato; cook 2 minutes. Reduce heat to low; stir in broth and garlic. Simmer, covered, 30 minutes.
2. Uncover; simmer 45 minutes or until reduced to about 6 cups. Drain broth mixture through a sieve into a large bowl; discard solids. Return broth to pan. Stir in 7 cups tomatoes, salt, and pepper; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes.
3. Remove soup from heat. Stir in basil, rind, and butter.
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