Way better than the canned stuff, this classic tomato soup recipe is an essential kitchen staple.
4 clovesgarlic (minced)
3 canstomatoes (pureed)
2 tablespoonswhite sugar
1 cantomato juice
1⁄2 cupfresh basil (chopped)
1⁄2 cupfresh thyme (chopped)
1 tablespoonlemon juice or balsamic vinegar
1 litervegetable broth
pinchpinch of salt and fresh ground pepper
- Melt butter in a large stockpot, add onions and garlic, and cook over medium heat until the onions are transparent and just starting to brown.
- Deglaze the stockpot with the lemon juice, then add the tomato juice, pureed tomatoes, and broth.
- Mix in remaining ingredients, and bring to a simmer and cook for 15 minutes. Remove from heat. Serve.
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