HERBED TOMATO SOUP
(Better Homes and Gardens cookbook)

This is such a great recipe for lots of reasons.  It's very tasty on it own, especially with bread that has been toasted with butter, garlic powder, parmesan cheese, and a slice of cheddar cheese melted on it, mmmm.  It's also a good base to make vegetable soup.  And best of all it freezes so well so it makes a quick easy meal.  I usually make a bunch in the summer when tomatoes are in season and then freeze it for those cold winter days, which we enjoy so many of here.  I can not advise it for canning simply because I learned in school that you should always have a recipe tested before canning it.  Foods must be at the right pH balance to store well and prevent botulism growth.  I know that some county extension offices will test recipes for canning safety.  I haven't checked with my county's extension office yet.  Until then it's best to assume that it is Not safe for canning.  

1/2 c chopped onion
2 Tbsp butter
2 cups chopped peeled tomatoes or on 14.4 oz can whole, peeled tomatoes cut up (I use the whole fresh tomato and puree it in food processor instead of throwing away the peel)
1 1/2 c chicken broth
1 8 oz. can tomato sauce (I often use 1cup fresh pureed tomatoes for this with a little salt)
1 Tbsp snipped basil or 1/2 tsp dried basil
1 tsp. snipped thyme or 1/4 tsp dried thyme

Cook onion and butter in saucepan until onion it tender.  Add tomatoes, broth, tomato sauce, basil, and thyme.  Bring to a boil.  Reduce heat and simmer 30 minutes. Allow to cool, then put soup in blender (if tomatoes weren't already pureed).  This is just to make the soupr more smooth you may or may not need to do this after cooking it.