Tomato Soup

I picked all of the tomatoes in my garden.  There are so many greens but they are starting to ripen up now.  I have a medium sized basket full of ripe cherry tomatoes so I decided to make a tomato soup.  This is something that I have never made before but I am giving it a try  as I don't want to waste the tomatoes.

You need:

1 medium size white onion, diced
1 stick butter
2 quarts chopped cherry tomatoes
10 tablets of NuStevia sweetener (you can use sugar if you prefer)
3 chicken cubes
1 tsp of black pepper
1/4 cup  mirin, optional
1 1/2 cups half and half
1 tbsp dried  basil
1 tbsp parsley

3 quarts of water

Hawaiian Seasalt (to taste)

Crushed  Riceworks chips

Grated Cheese

Procedure:

• Put the chopped   tomatoes in the wok or pot.  Add the water.
• Add all the ingredients except the half and half  and let it  boil.  Lower the  heat to medium high and let it cook for   about one hour.  
• Using a spider skimmer or strainer, scoop up the tomatoes and put it in the blender as shown below.

• Blend it till everything turned into a sauce.

• Put the   tomato sauce back to the wok and let it cook for  another 30 minutes.  This time add the half and half.  When the  creamer is  incorporated,  cook for another 30 minutes in low heat.  The longer the soup cooks, the better.  .  

Serve it with crushed riceworks chips or any  kind of chips that you prefer.  Add some cheese and  fresh parsley.  Sliced french bread slightly toasted is so delicious to dip  in the soup.

The soup turned out really delicious!  I am planning to  make  some more  when the other tomatoes ripen up and freeze it so we will have some for the Winter.