Herbed Fresh Tomato Soup

Submitted by Jxenja

"Low-cal, fresh, and fabulous! Wonderful to make in the summer when local tomatoes are at their peak at the farmer's markets."

 

• Ready In: 50mins
• Ingredients: 13
• Serves: 8

ingredients

• 2 medium onions, thinly sliced
• 29.58 ml olive oil
• 591.47 ml water
• 6 medium tomatoes, peeled and quartered (about 2 pounds)
• 170.09 g can tomato paste
• 29.58 ml fresh basil, snipped or 9.85 ml dried basil, crushed
• 14.79 ml fresh thyme, snipped or 4.92 ml dried thyme, crushed
• 14.79 ml better than boullion chicken base or 14.79 ml chicken bouillon granule
• 2.46 ml sugar
• 2.46 ml salt
• 1.23 ml pepper
• 0.75 ml Tabasco sauce
• 3 sprig 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.

Reviews

[luvstacook Italian]

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.

 

[PatM8396]

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.