Ingredients:
- 2 tablespoons butter
- 3/4 cup chopped onions
- 1 large baking potato, peeled and diced, about 1 1/2 cups
- 4 chicken bouillon cubes or equivalent granules or chicken base
- 3 1/2 cups water
- 1 small bay leaf
- 1 teaspoon dried leaf basil
- 1.4 teaspoon ground black pepper
- 2 cans (14.5 ounces each) tomatoes with juice
- 4 tablespoons tomato paste (1/4 cup)
- 1 teaspoon granulated sugar
- minced parsley
Preparation:
Melt butter in a large saucepan; add onion. Sauté onion for 5 minutes over medium heat, until tender.Add diced potatoes, bouillon or base, water, bay leaf, basil, and pepper. Reduce heat, cover and simmer for 15 minutes. Add tomatoes with juices, tomato paste, and sugar. Stir well. Cover and simmer for 20 minutes. Remove bay leaf.
Pureé soup in small batches until smooth. Top with minced fresh parsley for serving.
Serves 6.
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