Tomato Basil Soup

Ingredients:

2 c. Shirley J Universal Sauce
8 c. water
-combine these two ingredients and set aside.

3 tsp Shirley J Chicken Bouillon
1 T. oil
1/2 c. yellow onions (diced small)
4 cloves of garlic (chopped)
1/4 t. red pepper flakes
1/4 c. basil (dried)
1 t. thyme (dried)
2-28 oz. can diced tomatoes, blended until smooth (do not drain)
1 cup Parmesan (fresh and grated)
8 oz bag of croutons
black pepper to taste

Directions:In a small stock pot on medium heat, add oil, onions, garlic and red pepper flakes. Cook for 5 minutes. Do not let it burn. Add basil, thyme, Shirley J Chicken Bouillon, black pepper and tomatoes. Stir in the water and Shirley J Universal Sauce and whisk together until it is smooth. Allow the soup to simmer and thicken. I have an immersion blender that I just stick in the pan and blend it. If not, just pour it a few cups at a time into your blender and blend it until smooth. Put back into put and warm. Serve and garnish with Parmesan cheese and croutons.


Tips & Tricks:* Diced tomatoes – Chef Brian suggests using diced tomatoes as opposed to crushed. Crushed has a higher water content and changes the texture of the soup.*

Garlic – Make sure to add garlic after the onions have browned because garlic has a higher sugar content and may burn.*

Dried Herbs – Adding the basil and thyme to the sauteed vegetables before adding liquids allows the herbs to awaken and aides in a more developed flavor.

***You can substitute the Shirley J universal sauce for white sauce....but you should definitely get some :)