Prep 10 mins
Cook 40 mins
Low-cal, fresh, and fabulous! Wonderful to make in the summer when local tomatoes are at their peak at the farmer's markets.
- 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
- 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.
- 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.
- 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.
This makes a truly wonderful soup. I followed it pretty closely but when finished I did add some brown sugar, to sweeten just a bit more and I also added garlic pepper to my own bowl. It is very pretty when blended.
I had a mountain of tomatoes so I made a couple of batches of this soup for the freezer. We ate it for supper tonight with Grilled Cheese Sammies. It is delicious. I recommend it to all.