I don’t think it’s physically possible not to like this soup if you like tomatoes. Even all of the kids we have given it to completely approve of it and there is nothing “bad” in it.
This soup was made for me by my Mom’s close friend, Jane, as a welcome home dinner after my husband and I came home from the hospital with our baby girl, Helen. I have craved it ever since.
I now have Jane’s recipe and since my daughter is two and I am teaching her to learn to share, I thought it would be hypocritical of me to hoard this recipe to myself as a “secret” recipe when I could share this recipe with others and let them enjoy it as well.
3-4 Tbspns. Olive Oil
2 Med. White Onions Chopped Fine
2-3 Cloves Garlic – Minced
1 Tspn. Dill
2 Tbspns. Basil Fresh
1 Tbspn. Thyme
1 Cube Butter (Substitute Earth Balance Vegan Butter)
10 – 15 Ripe Organic Heirloom Tomatoes – slice into small chunks
28 oz. of Vegetable Broth
1 Can Tomato Paste
1/4 Cup Flour
Saute onions, garlic and spices in large pot. Add tomatoes and butter and simmer for 15 minutes. Blend flour with vegetable broth and then add to pot along with tomato paste. Use an immersion blender to blend soup until there are no lumps left. Add salt as desired.