Recipes

5 c. fresh Roma tomatoes, chopped

¼ cup shallots, chopped

2 tsp. fresh ginger, finely grated

1 clove garlic, minced

1 large red onion, chopped

1 tsp. olive oil

2 c. chicken (or vegetable) broth

½ c. fresh basil leaves, snipped

1 tsp. chicken bouillon

1 tsp. granulated sugar

Salt and black pepper to taste

Method

In a large saucepan, combine shallots, garlic, ginger, red onions and oil. Cook over medium heat 3 to 3 1/2 minutes or until tender, stirring frequently. Add tomatoes, chicken broth, basil, bouillon, sugar, salt and black pepper. Cook until mixture is hot and flavors are blended, about 25 minutes, stirring occasionally. Remove from heat. Let cool before processing in food processor until smooth. Return puree to saucepan, cooking over medium heat until soup is hot, stirring occasionally.