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August 2018

Easy Soup Recipes

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Harvest Pumpkin Cake

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Herbed Fresh Tomato Soup Recipe

Herbed Fresh Tomato Soup recipe and other easy soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Herbed Fresh Tomato Soup recipe  PDF



2 md Onions, thinly sliced
2 tb Olive oil or cooking oil
2 1/2 c Water
6 md Tomatoes, peeled and
quartered (about 2 lbs) 1 6 oz can tomato paste
2 tb Snipped fresh basil, or 2
tsp dried, crushed basil 1 tb Snipped fresh thyme, or 1
Tbl dried, crushed thyme 1 tb Instant chicken bouillon
granules 1/2 ts Sugar
1/2 ts Salt
1/4 ts Pepper
Few dashes bottled hot pepper sauce Snipped parsley
Servings: 8 In a large saucepan, cook onion in hot oil till tender. Stir in water, tomatoes, tomato paste, basil, thyme, bouillon granules, sugar, salt, pepper and hot pepper sauce. Bring to boil, reduce heat. Cover and simmer 40 min. Place about 1/3 of tomato mi ture in a blender container or food processor bowl and process until smooth. (Or press through food mill). Repeat with remaining mi ture. Reheat half of mi ture and serve immediately. To freeze, cool the remaining mi ture and pour into a 3 cup freezer container seal, label and freeze. To serve frozen portion, transfer to medium saucepan. Cover and cook over med. heat for 20 25 minutes or until heated through, stirring occasionally. Sprinkle with parsley before serving. Serves 4. Courtesy of Joann Pierce (Aug 27, 1990)

Herbed Fresh Tomato Soup recipe and other easy soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
541 people have voted
Last Reviewed on 2018-08-15



Wednesday, Aug 15 2018 Download & Print Herbed Fresh Tomato Soup recipe  PDF   Easy Soup recipes RSS   Thumsb up

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1 lb Potatoes, cubed Water for boiling 1 sm Bell pepper, red or green 1/2 tb Dried dill 1/2 tb Dried rosemary, crushed 2 tb E tra Virgin olive oil 1 tb Malt vinegar 3 tb Onions, finely chopped Salt and amp pepper In a medium pot, cook quartered potatoes in salted water till tender. Meanwhile, combine remaining ingredients in a small bowl. Drain potatoes, add to the bowl and amp toss gently. Serve warm or at room temperature or cold. Posted by Mark Satterly in Intercook ...

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