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Tomato basil soup Recipe


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     Tomato basil soup

Category   Salads - Soups - Sidedishes
Sub Category   None

1/2 c (1 stick) butter
6 medium onions, thinly sliced ( about 3 cups)
2 cloves of garlic, minced
3 lbs plum tomatoes, chopped
2 quarts (8 cups) chicken stock
1 Tblsp lime juice
Pinch of sugar
3/4 c chopped fresh basil leaves
zest of 1 small orange

In a heavy saucepan melt the butter over low heat. Add the onions, cover and cook until soft, about 15 minutes. Add the garlic and cook 2 to 3 minutes. Add the tomatoes, stock, lime juice, and sugar. Bring to a boil,reduce the heat and simmer, covered for 15 minutes. Add the basil and orange zest. Transfer the soup to the bowl of a food processor and puree. Cool. Ladle into two 10 cup freezer containers. allow 1 inch of headspace. Chill in the refrigerator, label and freeze for up to 3 months.
To use, thaw in the refrigerator overnight. Serve cold or hot.
Tomatoes and basil are natural companions in the kitchen. Fresh from the gardent they make this soup more than an introduction to a meal.

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