Backyard Garden Tomato Soup Recipe #16995
This is one of the first soups I ever made. The fresh herbs make all the difference, and the soup frezzes very well.
by Mille® ™
35 min | 10 min prep
SERVES 4 -6 , 6 cups, approximately
- 1 tablespoon olive oil
- 1 1/2 cups diced onions
- 1 sweet red pepper, diced
- 2 cloves garlic, minced
- 4 cups chopped, fresh plum tomatoes or canned crushed tomatoes
- 8 ounces water
- 8 ounces vegetable stock
- 3/4 ounce minced fresh basil
- 1 tablespoon minced fresh mint
- In a 4-quart saucepan, combine the oil, onions, peppers and garlic.
- Cook over medium-high heat for 1 minute; cover, reduce heat to low and cook for 5 minutes.
- Add the tomatoes, water, vegetable stock, basil and mint.
- Bring to a boil over medium heat and simmer, uncovered, for 15 minutes, or until the vegetables are just tender.
- Chef's Note: Mint and tomatoes make a beautiful pair.
- The sweetness of the mint counteracts the natural acidity in the tomatoes and eliminates the need for added sugar.
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5 stars