Imus Ranch Kids' Favorite Tomato Soup
Don’t let the recipe title fool you – this soup definitely isn’t only for kids. Grown-ups will love its fresh herb and tomato flavors just as much. The soup will keep in the refrigerator in a tightly covered glass container for two or three days. Reheat it over a very low flame to avoid scorching; if necessary, add a small amount of water to thin it.
Preparation Time: 15 Minutes
Cooking Time: Approximately 15 Minutes
Ingredients:
- ¼ cup olive oil
- ½ medium red onion, diced
- 2 cloves garlic, peeled and diced
- 1 teaspoon fresh rosemary leaves, minced or 1 teaspoon dried
- 3 sprigs fresh sage leaves, minced or 1 teaspoon rubbed sage
- 1 tablespoon minced fresh thyme, or 1 teaspoon dried
- 1 tablespoon minced fresh dill, or 1 teaspoon dried
- 8 cups vegetable broth
- 4 cups vegetable cocktail or tomato juice
- 1 cup soymilk or organic milk
- 3 sprigs fresh basil leaves, julienned
Directions:
Heat the oil in a large stockpot over medium heat. When the oil is shimmering, add the onion, garlic, and all the herbs (except the fresh basil), and sauté until the onion is tender, about 5 minutes. Transfer the mixture to the container of a food processor and process until smooth. Return the pureed vegetables to the pot, add the broth and vegetable cocktail, and bring to a boil. Stir in the soy milk, reduce the heat, and simmer 3 to 5 minutes. Remove it from the heat, add the basil, and serve.
Makes 10 servings
