Tomato-Basil Soup
"Preserving the Harvest" by Carol W. Constenbader

Tomatoes and basil are natural companions in the kitchen. Fresh from the garden,
they make this soup more than an introduction to a meal.

• 1/2 cup (1 stick) butter
• 6 medium onions, thinly sliced (about 3 cups)
• 2 cloves garlic, minced
• 3 pounds plum tomatoes, chopped
• 2 quarts (8 cups) chicken stock
• 1 tablespoon lime juice
• Pinch of sugar
• 3/4 cup choped fresh basil leaves
• Zest of 1 small orange

1. In a heavy saucepan, melt the butter over low heat. Add the onions, cover, and cook until soft, about 15 minutes. Add the garlic and cook 2-3 minutes longer.
2. Add the tomatoes, stock, lime juice, and sugar. Bring to a boil, reduce the heat, and simmer, covered, for 15 minutes.
3. Add the basil and orange zest.
4. Transfer the soup to the bowl of a food processor and purée.
5. Cool. Ladle into two 10-cup freezer containers. Allow 1 inch of headspace.
6. Chill in the refrigerator, label and freeze for up to 3 months.
7. To use, thaw in the refrigerator overnight. Serve cold or hot.