Ingredients:
1 cup water
1 cup tomato juice or 1 cup vegetable cocktail
3 cups vegetable broth or 3 cups chicken broth
4 medium tomatoes, cubed
1/4 red onions
10 cloves fresh garlic, halved
3 cloves fresh garlic, crushed
1 teaspoon cooking oil ( I use sunflower)
1 teaspoon dried rosemary
1 teaspoon dried basil
2 -3 teaspoons vinegar (optional)
fresh ground pepper
sea salt
Tabasco sauce
Directions:
Sautee onions and 10 cloves of halved garlic in a saucepan with a pinch of sea salt and a teaspoon of oil until golden.
Combine in a blender with tomatoes and puree.
In a large pot, bring 3 cups of broth and 1 cup of water to a boil.
Add contents of blender, and tomato juice and bring to a boil again.
Reduce heat to medium-low, add rosemary, basil, and crushed garlic.
Add vinegar only if the soup is not acidic already.
Simmer over medium-low heat for 30-45 minutes until desireable thickness is reached.
Add tabasco, pepper and/or sea salt to taste.
Serve with rice or small pasta noodles.
Tastes even better the next day!
Mmmmmm!
Servings: 6-8
Time preparation: 10 min.
Time total: 70 min.