APRIL: Tomato & Pepper Soup


1/4 or more cups of vegetable oil
1 Spanish onion diced
2 large cloves of garlic
5 lbs of tomatoes, chopped in the cuisinart
1 each red pepper, yellow pepper, orange pepper, diced
2 T. vegetable or chicken base
6 – 8 cups of water
10 sprigs of thyme
1 T. pink peppercorns
Leaves from 2 stems of basil
1 T. sugar
S&P to taste

Heat the oil in a deep pot.   Add the onions and saute until soft. Add the garlic and stir for a minute just to brown it. Add everything but the salt pepper and sugar.

Simmer until soft and blended. Season with salt and pepper plus 1 T. of sugar or two.

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