Herbed Fresh Tomato Soup
|Olive oil/Cooking oil||2 Tablespoon|
|Onions||2 Medium, thinly sliced|
|Tomatoes||2 Pound, peeled and quartered (6 Medium Sized)|
|Canned tomato paste||6 Ounce (1 Can)|
|Snipped fresh basil/2 teaspoons dried basil, crushed||2 Tablespoon|
|Snipped thyme/1 teaspoon dried thyme, crushed||4 Teaspoon (Fresh)|
|Instant chicken bouillon granules||1 Tablespoon|
|Water||3 Cup (48 tbs)|
In large saucepan heat butter and oil till butter melts.
Add onions; cook till tender but not brown.
Stir in tomatoes, tomato paste, basil, thyme, and bouillon granules; mash tomatoes slightly.
Stir in water; bring to boiling.
Reduce heat; cover and simmer for 40 minutes.
Press through food mill.
Return to saucepan; stir in salt and pepper.
Pour into soup tureen or ladle into individual soup bowls.
Garnish with celery tops, if desired.