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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Low-cal, fresh, and fabulous! Wonderful to make in the summer when local tomatoes are at their peak at the farmer's markets. Ingredients:
2 medium onions, thinly sliced |
2 tablespoons olive oil |
2 1/2 cups water |
6 medium tomatoes, peeled and quartered (about 2 pounds) |
1 (6 ounce) can tomato paste |
2 tablespoons fresh basil, snipped or 2 teaspoons dried basil, crushed |
1 tablespoon fresh thyme, snipped or 1 teaspoon dried thyme, crushed |
1 tablespoon better than boullion chicken base or 1 tablespoon chicken bouillon granule |
1/2 teaspoon sugar |
1/2 teaspoon salt |
1/4 teaspoon pepper |
3 dashes tabasco sauce |
3 sprigs fresh parsley, snipped, for garnish |
Directions:
1. In a large saucepan, cook onion in hot oil until tender. Stir in the water, tomatoes, tomato paste, basil, thyme, bouillion base, sugar, salt, pepper, Tabasco. Bring to a boil, reduce heat, cover and simmer 40 minute.
2. Blend the soup with an immersion (stick) blender, or in small batches in a blender or food processor. Cool, pour into freezer containers, seal, label, and freeze.
3. To serve, heat the frozen soup in a medium saucepan over medium heat for 20-25 minutes or until heated through, stirring on occasion. Garnish with parsley before serving.
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