Herbed Fresh Tomato Soup

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: 50 mins
• Serves: 8

Ingredients

• 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

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.