Healthy Test Kitchen

Servings: 6 servings (or less)

 

Instructions

1 onion

2 cloves garlic

4 large deseeded tomatoes (I used 2 pound)

6 cups broth (or less)

2 tsp paprika

 

Instructions

1. Saute onion and garlic until soft.

2. Stir in tomato and paprika. Cook over medium-low heat until the tomato juices have evaporated (about 25 minutes).

3. Stir in broth. Bring to a boil. Simmer for 25 minutes.

4. Puree soup.

5. Strain and enjoy!

 

Note: Straining is essential, since you did not skin the tomatoes. The original recipe was for roasted red pepper soup, but I liked it better without the red pepper. Optionally, cook 1/2 cup white beans and use to thicken.

 

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