Prep 15 mins
Cook 45 mins
From Like Grandma Used To Make by Reader's Digest, c. 1996. This has 10 cloves of garlic - because it mellows as it cooks, this soup has a mild, slightly sweet flavor.
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter or 1 tablespoon margarine
- 2 large yellow onions, quartered and thinly sliced
- 10 garlic cloves, minced
- 4 medium tomatoes, peeled and chopped (2-1/2 cups)
- 1 3⁄4 cups low sodium beef broth
- 1 (8 ounce) can low-sodium tomato sauce
- 1 teaspoon dried thyme leaves
- 1 bay leaf
- 1⁄2 teaspoon sugar or 1⁄2 teaspoon Splenda sugar substitute
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄4 cup minced parsley
- In a large nonstick saucepan, heat the olive oil and butter over moderately high heat. Add onions and garlic. Lower the heat to moderately low and cook for 25 minutes or until the onions are very soft and goden, stirring often.
- Stir in tomatoes, broth, tomato sauce, thyme, bay leaf, sugar, salt, and pepper. Bring to a boil. Lower the heat and sinner, covered, for 15 minutes. Discard the bay leaf. Stir in the minced parsley.
Wonderful for us tomato-onion-garlic lovers! Served this before Orange-Pepper Beef Steaks to help the B12 and iron do their thing. Very simple, I am sure to repeat this. Thanks for posting NELady! Made for Photo Tag.