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Tomato Soup


  • 1 onion, finely chopped
  • 2 Tbsp. olive oil
  • 1 clove garlic, crushed
  • 4 lbs. tomatoes, or 3 (28 oz.) cans tomatoes
  • Ad
  • 2 Tbsp. sugar
  • 2 bay leaves
  • 1/2 tsp. thyme
  • 1/2 tsp. mint
  • 1/2 tsp. basil
  • pinch cayenne pepper
  • 1/2 tsp. salt
  • pepper, to taste


Saute onion in oil in large saucepan until softened. Add remaining ingredients. Cook, uncovered, over low heat for 20 minutes or until tomatoes have softened and liquid has reduced. Remove bay leaves. Puree soup in blender. Return to saucepan. Cook until creamy. Serve hot.

By Robin from Washington, IA


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