Tomatoes and herbs spark the taste of this savory soup. It tastes especially delicious when it's cold out.
Onion Tomato Soup
2 cups thinly sliced onions
4 teaspoons of EVOO (extra virgin olive oil)
2 2/3 cups tomato juice
2 cups water
2 tablespoons minced basil
2 teaspoons oregano
1 teaspoon sugar
1 teaspoon celery salt
2 cups diced tomatoes
In a large saucepan, saute onions in oil until tender. Add the tomato juice, water, basil, oregano, sugar, and celery salt. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally. Add the tomatoes; cook 10 minutes longer.
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