6 tomatoes
1 cup fresh basil (chopped)
1/2 cup fresh parsley (chopped)
2 small walla walla onions (chopped)
3 garlic cloves (minced)
3 tablespoons olive oil
3/43 cup vegetable broth
salt and pepper to taste
In a medium pot add the olive oil and heat, add the onions and garlic and saute until golden brown. Chop the tomatoes and add with or without the skin to the pot. Add the veggie broth and bring to boil. Simmer on low heat until tomatoes are softened but not overcooked. Add basil and parsley, salt and pepper and simmer for 10 minutes. With immersion blender blend soup and serve hot or chill the soup and serve chilled.
Serves 4
You can purchase tomatoes, onions, garlic, basil and parsley at the markets.
