I went to a party and the hostess served this wonderful soup. She served it in clear glass cup with a handle. All of us liked it, so I asked for the recipe. I already made it and I froze half of it. Here it is:
Note: This recipe has a lot of servings (huge amounts) You may want to CUT IT IN HALF the first time you make it.
1-2 tablespoon olive oil ( I used 1 tablespoon.) few garlic cloves ( or more to your taste) 1 large onion, diced 1 can, 14 oz. tomato paste Three 14 oz. cans of Fire Roasted tomatoes Three 14 oz. cans of diced tomatoes Two cans 48 oz. each of low sodium chicken broth ( or vegetable broth for vegans/vegetarians) Fresh basil, to your taste, chopped (I like basil, so I used a medium bunch) Laury's seasoned pepper, or other brand names, to taste
Pre-heat oven to 350 degrees
Saute the onion and garlic with olive oil until golden. Add the tomato paste and stir well. Add the 3 + 3 cans, basil and chicken (or vegetable) broth and seasoned pepper to taste. Bring to a boil. Carefully move the hot soup to a glass, oven proof dish. COVER the dish and cook in the oven 2 hours. The hostess said that even 1 hour is okay...... ** Use a hand blender to bpuree the soup, or use your food processor, in small portions.
Edited by: PERSISTENCEMIMI at: 12/22/2012 (20:39)
I'll celebrate 10 years of maintenance on July 2nd, 2014!
SparkPeople, SparkCoach, SparkPages, SparkPoints, SparkDiet, SparkAmerica, SparkRecipes, DailySpark, and other marks are trademarks of SparkPeople, Inc. All Rights Reserved.
SPARKPEOPLE is a registered trademark of SparkPeople, Inc. in the United States, European Union, Canada, and Australia. All rights reserved.