Tomato Soup

Submitted by Kate Martin

  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 1 1/2 Tbs butter
  • 1 Tbs olive oil
  • 2 tsp. each dried thyme and dried basil
  • 3 Tbs tomato paste
  • 3 lbs. fresh ripe tomatoes, peeled, seeded and chopped
  • salt and pepper to taste
  • 4 cups chicken broth

Saute onion and garlic in butter and olive oil. Add spices, tomato paste, salt, pepper and tomatoes. Cook for 10 minutes. Add broth. Cover slightly and simmer 30 minutes more. Puree in a blender, food processor, or using an immersion blender. This recipe freezes great and is a perfect dish to pull out on a cool fall evening.

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