Yield: 5 servings (serving size: 1 cup)
Ingredients
2 teaspoons olive oil
3/4 cup chopped onion
1 tablespoon chopped fresh oregano or basil
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
2 garlic cloves, chopped
5 cups diced tomato (about 2 pounds)
1 1/2 cups water
2 1/2 tablespoons tomato paste
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
Thinly sliced fresh basil (optional)
Preparation
Heat olive oil in a large saucepan over medium heat. Add the onion, oregano, thyme, and garlic; cook 4 minutes, stirring frequently. Stir in tomato and next 5 ingredients (tomato through pepper). Bring to a boil. Reduce heat; simmer 15 minutes. Place half of soup in a blender or food processor; process until smooth, and pour into a bowl. Repeat procedure with the remaining soup. Serve warm or chilled. Sprinkle with fresh basil, if desired.
Recipe and photo from Cooking Light
|
