Pictures to follow soon
1 tablespoon of butter
1 medium white onion
1 medium red onion
10 fresh medium red tomatoes
1 can of diced tomatoes (28 ozs)
6 cups of chicken broth
1 tablespoon of oregano, parsley and lemon herb
Pepper and salt to taste
Can use cayenne pepper if you like
Top with fresh parmesan cheese
I dice and fry in butter about 1 tablespoon of butter, 1 medium white onion, 1 red medium onion and 4 garlics for about five mins.
While I am doing this I also dice up 10 fresh tomatoes, and after the five mins are up I add the tomatoes along with a can of diced 28 oz. tomatoes. I continue to cook on medium for about 20 mins stirring.
After the 20 mins are done I add 6 cups of chicken broth, bring it to a boil and then turn down and simmer, stirring for another 20 mins.
While it is simmering, you can add spices a dash of pepper and salt, a tablespoon of each oregano, parsley and lemon herb. I also add some cayenne pepper, stir and let it simmer. But remember to stir from time to time.
After the 20 mins are up get out the hand-held blender and puree the soup. Once it is all puree let it simmer for at least another five mins.
When you serve, the soup top it with some fresh parmesan cheese.
I serve this with warmed bread, I usually I use an Italian loaf.