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Tomato Basil Soup
From Farm Where Life is Good
<p><strong>Now’s the time to save the summer for some good winter eats!</strong> The taste of tomatoes and basil will bring the summer back while you are sitting at a warm dinner table in December with a nice loaf of garlic bread and this no-work soup.</p>Source: Adapted from: Preserving the Harvest by Carol Costenbader (Entered by Lara Rasmussen Anderson)
Serves: 5 quarts
Ingredients
3 Tbsp
olive oil
3 cups
thinly sliced onions
2 cloves
garlic, minced
3 lbs
paste tomatoes, chopped
2 quarts
vegetable stock/broth
1 Tbsp
lime juice
Pinch
brown sugar
3/4 cup
chopped fresh basil leaves
Step by Step Instructions
- In heavy saucepan, cook onions in oil covered on low heat for 15min or until soft. Add garlic and cook 2-3 minutes more.
- Add tomatoes, stock, lime juice and sugar. Bring to boil, reduce heat to simmer covered for 15min.
- Add basil.
- Transfer soup to blender and puree.
- Cool to room temperature. Ladle into freezer containers (in the sizes you are likely to serve) and freeze.
- To serve, thaw in refrigerator overnight. Heat and serve.