Backyard Garden Tomato Soup

Mille® 's Note:

This is one of the first soups I ever made. The fresh herbs make all the difference, and the soup frezzes very well.

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Serves: 4-6

Yield: 6.0 cups, a ...

• 1 tablespoon olive oil
• 1 ½ cups diced onions
• 1 sweet red pepper , diced
• 2 cloves garlic , minced
• 4 cups chopped, fresh plum tomatoes or 4 cups canned crushed tomatoes
• 8 ounces water
• 8 ounces vegetable stock
• ¾ ounce minced fresh basil
• 1 tablespoon minced fresh mint

Directions:

1. In a 4-quart saucepan, combine the oil, onions, peppers and garlic.
2. Cook over medium-high heat for 1 minute; cover, reduce heat to low and cook for 5 minutes.
3. Add the tomatoes, water, vegetable stock, basil and mint.
4. Bring to a boil over medium heat and simmer, uncovered, for 15 minutes, or until the vegetables are just tender.
5. Chef's Note: Mint and tomatoes make a beautiful pair.
6. The sweetness of the mint counteracts the natural acidity in the tomatoes and eliminates the need for added sugar.

Reviews

[Chef #208121]

A nice complex soup. [easy to make, complex flavor] Used Mushrooms and tomatoes. Fatfree low sodium chicken broth with garlic instead of the veggie broth. Added a dash of mixed ground pepper. Dropped the olive oil and the water. I had assumed I might have to add Tomato boullion. Nope. Was good without the addition. Serve with a rich fresh baked brown bread for a nice lunch.