Home Made Tomato Soup
|Chicken stock/Reduced-sodium canned broth||8 Cup (128 tbs)|
|Ripe tomatoes||3 Pound, peeled and coarsely chopped|
|Onion||1 Small, chopped|
|Chopped fresh basil/Chopped fresh parsley||2 Tablespoon|
1. In a nonreactive large saucepan, bring stock to a boil. Add tomatoes, onion, rice, salt, and sugar. Cover, reduce heat to medium-low, and cook 30 minutes.
2. Puree soup, in batches if necessary, in a blender or food processor. Return soup to pot and simmer 2 minutes. Stir in basil just before serving