Herb-Fresh Tomato Soup
Author: Diane C. Kennedy
Recipe type: Soup
Prep time:
Cook time:
Total time:
Serves: 6
- 2 T butter
- 2 T olive oil
- 2 medium onions, thinly sliced
- 2 pounds fresh (low acid, if possible) tomatoes, quartered (about 5 cups)
- 1 6 oz can tomato paste
- 2 T snipped fresh basil (or 2 teaspoons dried crushed)
- 4 teaspoons snipped fresh thyme (or 1 teaspoon dried crushed)
- 3 cups vegetable broth
- 1 T cooking sherry, red wine or Tequila (optional)
- 1 teaspoon brown sugar (optional)
- 1 teaspoon salt
- ⅛ teaspoon pepper
- Dollop of unsweetened whipped cream (if desired)
- In a large saucepan, combine butter and oil and heat until butter melts.
- Add onion; cook until tender but not brown.
- Stir in tomatoes, paste, basil, thyme, sugar and alcohol (if using).
- Mash tomatoes slightly.
- Add vegetable broth.
- When boiling, reduce heat, cover and simmer 40 minutes.
- Press through food mill.
- Strain.
- Return mixture to saucepan.
- Stir in salt and pepper (to taste).
- Reheat and serve with a dollop or drizzle of cream and a sprinkling of herbs on top.
Recipe by Finch Frolic Garden Permaculture at https://www.vegetariat.com/2011/08/herb-fresh-tomato-soup/
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