Mary Santoroski

Herbed Tomato Soup

Salads, Soups & Vegetables
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Mary Santoroski
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Description

Sauté onions in butter in a large pan until the onions are tender but not brown.

Stir in the tomato sauce, dried basil, dried thyme, and freshly ground pepper.

Bring to a boil and turn heat to medium for 10 minutes.

Add water, chicken bouillon, and tomatoes and simmer for 10 to 15 minutes, stirring to prevent the soup from sticking to the pan.

Serve with Parmesan croutons.

Source Note

Original page 120. Contributed by Mary Santoroski.

Ingredients

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  • 2 tablespoons onions, chopped
  • 1 tablespoon butter
  • 1 (8-ounce) can tomato sauce
  • 1/4 teaspoon dried basil, crushed
  • ? teaspoon dried thyme, crushed
  • 1 dash freshly ground pepper
  • 1 cup water
  • 1 teaspoon chicken bouillon
  • 2 chopped fresh tomatoes
  • Parmesan croutons

Directions

Ordered steps keep the recipe easy to follow.

  1. Sauté onions in butter in a large pan until the onions are tender but not brown.
  2. Stir in the tomato sauce, dried basil, dried thyme, and freshly ground pepper.
  3. Bring to a boil and turn heat to medium for 10 minutes.
  4. Add water, chicken bouillon, and tomatoes and simmer for 10 to 15 minutes, stirring to prevent the soup from sticking to the pan.
  5. Serve with Parmesan croutons.