Real Recipes From Real Home Cooks ®
Fresh Tomato Soup: Soup with a Kick!
"This soup is best made with fresh tomatoes in season, but it’s also pretty good made with canned tomatoes in the dead of winter. The garlic is added in two lots here to get two different flavors. The first amount is sautéed with the other vegetables at the beginning of the recipe in good Italian or Spanish fashion. The second goes in near the end to provide a bite. The tomatoes provide most of the liquid. (Note: this recipe serves 2, but I usually double the recipe because it's equally good the next day or frozen for up to a couple of months.) (Larger image.) Serves 2...."
INGREDIENTS
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2 sm. tomatoes, cut into chunks
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4 - 5 cloves garlic; smashed, peeled, and coarsely chopped
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1/2 bell pepper; seeded and chopped
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3 Tbsp. olive oil
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1 cup chicken stock
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1/2 tsp. salt
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2 tsp. fresh thyme leaves
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Black pepper, to taste
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2 slices peasant bread
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2 Tbsp. basil; chiffonade*
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