Alison DuBois's Recipes   |   HSN Cookbook   |   Print Friendly Version

The basil really perks up the old-fashioned tomato soup I used to eat!

2 28-oz. cans whole peeled tomatoes
1 cup vegetable stock
1 tablespoon olive oil
2 cloves garlic; finely chopped
1 medium onion; chopped
¼ teaspoon dried thymes
½ cup fresh basil leaves; washed
and sliced thin
pinch of sugar
salt and pepper to taste

1. Heat oil over medium heat in a 6 qt. Stock pot. Add garlic and onion and gently sauté about 1 minute. Add thyme and basil and sauté another minute. Add the tomatoes, water and a pinch of sugar. Bring to a full boil and cook 3 minutes. Cover, reduce heat and simmer for 30 minutes.



2. Use an immersion blender or food processor and puree.