Herbed Fresh Tomato Soup

• 2 medium onions, thinly sliced
• 2 tablespoons olive oil
• 2 12 cups water
• 6 medium tomatoes, peeled and quartered (about 2 pounds)
• 1 (6 ounce) can tomato paste
• 2 tablespoons fresh basil, snipped or 2 teaspoons dried basil, crushed
• 1 tablespoon fresh thyme, snipped or 1 teaspoon dried thyme, crushed
• 1 tablespoon better than boullion chicken base or 1 tablespoon chicken bouillon granule
• 12 teaspoon sugar
• 12 teaspoon salt
• 14 teaspoon pepper
• 3 dashes Tabasco sauce
• 3 sprigs fresh parsley, snipped, for garnish

1. In a large saucepan, cook onion in hot oil until tender.
2. Stir in the water, tomatoes, tomato paste, basil, thyme, bouillion base, sugar, salt, pepper, Tabasco.
3. Bring to a boil, reduce heat, cover and simmer 40 minute.
4. Blend the soup with an immersion (stick) blender, or in small batches in a blender or food processor.
5. Cool, pour into freezer containers, seal, label, and freeze.
6. To serve, heat the frozen soup in a medium saucepan over medium heat for 20-25 minutes or until heated through, stirring on occasion.
7. Garnish with parsley before serving.

onions, olive oil, water, tomatoes, tomato paste, fresh basil, fresh thyme, better, sugar, salt, pepper, tabasco sauce, parsley

Taken from www.food.com/recipe/herbed-fresh-tomato-soup-309669 (may not work)