Freezer Herbed Tomato Soup

This is a recipe from the “Fix & Freeze Cookbook" that I have made for a number of years as something a little different to use garden tomatoes.  I have modified the recipe over that time to suit our tastes – I am giving my version here, multiplied to make it worth my while.  We usually have our own tomatoes and fresh basil and thyme, so it’s fairly inexpensive to make.  I have one of those stick blenders, which makes it fairly easy to puree; I don’t do ours really smooth.  If you don’t have the blender stick, puree in your blender or food processor in smaller batches.

You can also can this if you don’t want to spare freezer room.  I included those directions at the bottom.

This recipe brings back that taste of summer any time of the year.             

                        Freezer Herbed Tomato Soup

  1          pound  onions -- thinly sliced

     1/4   cup  olive oil

  6          pounds  tomatoes -- peeled and quartered

              Water, Add to Tomatoes to Make 13 Cups for 6 # Fruit

  2          cans  tomato paste -- (6 oz)

     1/4   cup  fresh basil -- snipped

  1          teaspoon  thyme -- crushed leaf type

  2          tablespoons  Chicken Base -- or bouillon granules

  1          teaspoon  Sugar -- or Splenda

  1          teaspoon  salt

     1/2   teaspoon  hot pepper sauce

Cook onion in hot oil until tender.  Stir in all ingredients.  Bring to boil, reduce heat, cover and simmer 40 minutes.  Puree mixture with blender stick.  Cool, pour into freezer containers or quart freezer bags (laid flat on a tray until frozen) and freeze.  2 cups makes a meal for 2.

To serve, thaw, cover and cook until heated through.  If still frozen, cook as directed over medium heat for 20-25 minutes, stirring occasionally.

12 Servings or "6 Pint Jars"

Per Serving: 116 Calories; 5g Fat (37.4% calories from fat); 3g Protein; 17g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 375mg Sodium.  Exchanges: 0 Grain(Starch); 3 Vegetable; 1 Fat; 0 Other Carbohydrates.

If desired, simmer only 3-5 minutes. Puree mixture with a blender stick.   Can in pint jars for 25 minutes in a pressure canner at 10 pounds pressure