Herbed Fresh Tomato Soup
|Onions||2 Medium, thinly sliced|
|Olive oil/Cooking oil||2 Tablespoon|
|Water||2 1⁄2 Cup (40 tbs)|
|Tomatoes||2 Pound, peeled and quartered (6 medium size)|
|Tomato paste||6 Ounce (1 can)|
|Snipped fresh basil/2 teaspoons dried basil, crushed||2 Tablespoon|
|Snipped fresh thyme/1 teaspoon dried thyme, crushed||1 Tablespoon|
|Instant chicken bouillon granules||1 Tablespoon|
|Hot pepper sauce||3 Dash (adjust quantity as per taste)|
|Snipped parsley||1 Tablespoon|
In a large saucepan cook onion in hot oil till tender.
Stir in water, tomatoes, tomato paste, basil, thyme, bouillon granules, sugar, salt, pepper, and hot pepper sauce.
Bring to boiling; reduce the heat.
Cover and simmer for 40 minutes.
Place about one-third of the tomato mixture in a blender container or food processor bowl; cover and blend till smooth. (Or press mixture through a food mill.)
Repeat with remaining mixture; cool.
Pour mixture into two 3-cup freezer containers.
Seal, label, and freeze.
To serve, transfer 1 portion of the frozen mixture to a medium saucepan.
Cover and cook over medium heat for 20 to 25 minutes or till heated through, stirring occasionally.
Sprinkle with parsley before serving.