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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 5 |
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My family really enjoys this soup when we make it from our garden tomatoes. When those tomatoes are plentiful, I make a big batch (without mayonnaise) and freeze it. Then we can enjoy it even after the garden is gone for the season. Ingredients:
2 medium onions, chopped |
1 garlic clove, minced |
2 tablespoons butter |
2 pounds tomatoes, peeled and chopped |
1/2 cup water |
1 chicken bouillon cube |
1 teaspoon sugar |
1 teaspoon dill weed |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup mayonnaise, optional |
Directions:
1. In a large saucepan, saute onions and garlic in butter until tender. Add tomatoes, water, bouillon, sugar and seasonings. Cover and simmer 10 minutes or until tomatoes are tender. Remove from heat; cool slightly.
2. Place tomato mixture in a blender, cover and process until pureed. Return to saucepan. If creamy soup is desired, stir in mayonnaise. Cook and stir over low heat until heated through. Serve warm. Yield: 5 servings (5 cups).
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