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Tomato Basil Soup

From Farm Where Life is Good

<p><strong>Now&#8217;s the time to save the summer for some good winter eats!</strong> The taste of tomatoes and basil will bring the summer back while you are sitting at a warm dinner table in December with a nice loaf of garlic bread and this no-work soup.</p>
Source: Adapted from: Preserving the Harvest by Carol Costenbader (Entered by Lara Rasmussen Anderson)
Serves: 5 quarts

3 Tbsp olive oil
3 cups thinly sliced onions
2 cloves garlic, minced
3 lbs paste tomatoes, chopped
2 quarts vegetable stock/broth
1 Tbsp lime juice
Pinch brown sugar
3/4 cup chopped fresh basil leaves

Step by Step Instructions
  1. In heavy saucepan, cook onions in oil covered on low heat for 15min or until soft. Add garlic and cook 2-3 minutes more.
  2. Add tomatoes, stock, lime juice and sugar. Bring to boil, reduce heat to simmer covered for 15min.
  3. Add basil.
  4. Transfer soup to blender and puree.
  5. Cool to room temperature. Ladle into freezer containers (in the sizes you are likely to serve) and freeze.
  6. To serve, thaw in refrigerator overnight. Heat and serve.