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1
Fresh Tomato Basil Soup
Submitted by Tara Noland @ Noshing With The Nolands on September 1, 2012 in Soups
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- 2-½ pounds Tomatoes
- 1 Tablespoon Olive Oil
- 2 whole Onions, Diced
- 6 cloves Garlic, Minced
- 30 ounces, fluid Chicken Or Vegetable Stock
- 1 whole Parmesan Rind
- 1 teaspoon Sugar
- ½ teaspoons Crushed Red Pepper Flakes
- 1 cup Packed Fresh Basil, Chopped
- 2 Tablespoons Oregano, Minced
- Salt And Pepper, to taste
Preparation Instructions
Skin the tomatoes by placing them in a plugged up sink or a large pot and pouring boiling water over them until full covered. Leave them in the hot water for 1-2 minutes. Pull them out of the hot water and you should be able to easily peel the skin off. Slice them and then cut them into a large dice.
Heat oil in a large pot over medium heat. Add onions and garlic and saute until tender but not browned. Add the tomatoes, broth and Parmesan rind. Bring to a boil. Add the sugar, red pepper flakes, basil, oregano and salt and pepper to taste. Cook for 50-60 minutes, uncovered.
Remove the rind and serve with crusty fresh bread and a salad.
