Mega Garlic Tomato Soup

• 1 cup water
• 1 cup tomato juice or 1 cup vegetable cocktail
• 3 cups vegetable broth or 3 cups chicken broth
• 4 medium tomatoes, cubed
• 14 red onion
• 10 cloves fresh garlic, halved
• 3 cloves fresh garlic, crushed
• 1 teaspoon cooking oil (I use sunflower)
• 1 teaspoon dried rosemary
• 1 teaspoon dried basil
• 2 -3 teaspoons vinegar (optional)
• fresh ground pepper
• sea salt
• Tabasco sauce

1. Sautee onions and 10 cloves of halved garlic in a saucepan with a pinch of sea salt and a teaspoon of oil until golden.
2. Combine in a blender with tomatoes and puree.
3. In a large pot, bring 3 cups of broth and 1 cup of water to a boil.
4. Add contents of blender, and tomato juice and bring to a boil again.
5. Reduce heat to medium-low, add rosemary, basil, and crushed garlic.
6. Add vinegar only if the soup is not acidic already.
7. Simmer over medium-low heat for 30-45 minutes until desireable thickness is reached.
8. Add tabasco, pepper and/or sea salt to taste.
9. Serve with rice or small pasta noodles.
10. Tastes even better the next day!
11. Mmmmmm!

water, tomato juice, vegetable broth, tomatoes, red onion, garlic, garlic, cooking oil, rosemary, basil, vinegar, fresh ground pepper, salt, tabasco sauce

Taken from www.food.com/recipe/mega-garlic-tomato-soup-36835 (may not work)