[PennyM]

Tomato Garlic Soup

Remove the tomato skins for this tasty soup. Great served with your favorite salad and a crisp white wine for a light meal.
Ingredients
4 or 5 large tomatoes, cored (about 2 1/2 pounds)
2 quarts water (approx)
2 quarts cold water
1 1/4 cups uncooked seashell pasta
4 teaspoons olive oil
3/4 cup finely chopped red onion
8 garlic cloves chopped
1 cup water
1 tablespoon fresh parsley
1 tablespoon minced fresh chives
1 teaspoon minced fresh oregano
1 teaspoon minced fresh thyme
2 (14-ounce) cans chicken broth
1 tablespoon red wine vinegar
1/2 teaspoon freshly ground black pepper
8 (1/2-ounce) slices diagonally cut French bread baguette (about 1 inch thick)
1/2 cup (2 ounces) grated fresh Parmesan cheese
Fresh thyme sprigs (optional) Directions:
Cut each peeled tomato in half crosswise. Push seeds out of tomato halves using the tip of a knife; discard seeds. Chop tomatoes.
Cook pasta according to package directions. Toss pasta with 1 teaspoon oil. Cool completely.
Heat 1 tablespoon oil over medium-low heat. Add onion; cook approx 7 minutes, stirring occasionally. Add garlic; cook 3 minutes or until onion is tender, stirring frequently. Stir in tomatoes, 1 cup water, parsley, chives, oregano, thyme, and broth; bring to a boil. Reduce heat, and simmer 20 minutes, stirring occasionally. Add pasta, vinegar, and pepper; cook 1 minute or until thoroughly heated. Top with your favorite croutons and serve with a nice glass of white wine.

Well that's it folks. With Winter coming this is a delicious and nutritious soup to help get us by while waiting for those seed catalogs.

Tomato-Ly Yours,
Penny