Herbed Fresh Tomato Soup

Ingredients

• 2 medium onions, thinly sliced
• 2 tablespoons olive oil
• 2 1/2 cups water
• 6 medium tomatoes, peeled and quartered (about 2 pounds)
• 1 (6 ounce) can tomato paste
• 2 tablespoons fresh basil, snipped or 2 teaspoon dried basil, crushed
• 1 tablespoon fresh thyme, snipped or 1 teaspoon dried thyme, crushed
• 1 tablespoon better than boullion chicken base or chicken bouillon granule
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 dashes Tabasco sauce
• 3 sprigs fresh parsley, snipped, for garnish

Directions

1. 1

   In a large saucepan, cook onion in hot oil until tender. Stir in the water, tomatoes, tomato paste, basil, thyme, bouillion base, sugar, salt, pepper, Tabasco. Bring to a boil, reduce heat, cover and simmer 40 minute.

2. 2

   Blend the soup with an immersion (stick) blender, or in small batches in a blender or food processor. Cool, pour into freezer containers, seal, label, and freeze.

3. 3

   To serve, heat the frozen soup in a medium saucepan over medium heat for 20-25 minutes or until heated through, stirring on occasion. Garnish with parsley before serving.