Tomato Basil Soup

      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 chopped fresh basil leaves
      Zest of 1 small orange

In a heavy saucepan, melt butter over low heat. Add the onions, cover and cook until soft, about 15 minutes. Add the garlic and cook 2-3 minutes longer. Add tomatoes, stock, lime juice, and sugar. Bring to boil, reduce heat, and simmer, covered for 15 minutes. Add the basil and orange zest. Transfer the soup to the bowl of a food processor and puree. Cool in the refrigerator, label, and freeze for up to 3 months. To use, thaw in refrigerator overnight. Serve cold or hot.

This recipe is take from: "The Big Book of Preserving the Harvest" by Carol W. Costenbader.

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