Tomato-Basil Soup Recipe

HT Kit  Tomato~Basil Soup 

½ cup onions, chopped                                                        

1/8 tsp cayenne pepper 

1 Tbsp garlic, crushed                                                           

2 Tbsp red wine vinegar 

2 Tbsp olive oil                                                                     

½ tsp dry mustard powder 

5  28 ounce cans “fresh cut” tomatoes, plus juice        

1 cup grated Romano cheese 

2/3 cup pureed or finely-minced basil                                    

4 cups vegetable stock 

2 teaspoons sugar 

In heavy stock pot, sauté garlic and onion in olive oil, until soft. Add all other ingredients except Romano, and bring to simmer.  Continue simmering for about 20 minutes. Remove 2 cups of hot soup, whisk Romano into it, returning it to the stock pot. Adjust seasonings and serve. 

Note: Enjoyed at Herbal Treasures’ “Herbs in the Kitchen” Luncheon!

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