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Slow Cooked Tomato Soup
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Description
A slow-cooked tomato soup that brings out the best of homegrown, vine-ripened tomatoes! Can be made vegetarian by using vegetable broth instead of chicken broth.
Ingredients
- 5 pounds Tomatoes
- 4 cups Chopped Sweet Onions
- 2 whole Chopped Carrot
- 3 cloves Garlic
- 5 cups Chicken Broth
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 Tablespoon Sugar
- 1 Tablespoon Cornstarch
- 4 leaves Fresh Basil
- ¼ cups Shredded Parmesan Cheese
Preparation
Wash, core, and roughly chopped tomatoes. Add tomatoes, onions, carrots, and garlic into a large stock pot. Heat slowly over low heat. Stir occasionally.
When tomatoes have totally soften and fallen apart, approximately 2 hours, remove from heat and process through a food mill. Return sauce to pan.
Add chicken broth, salt and pepper and sugar. Continue cooking for about 1 hour, allowing soup to reduce.
Mix corn starch with 1 tablespoon water. Add to soup. Bring back to a boil and allow to thicken just slightly. Just before serving, add basil.
Garnish with additional basil and Parmesan cheese.
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