2 lg Onions, finely sliced

4 ea Bacon strips, cooked

Crisp and crumbled 1 1/2 tb Butter

6 ea Red ripe Jersey Tomatoes,

Peeled, cored and chopped 2 tb Tomato paste

3 ea Lemon rind strips

4 c Chicken stock

1 t Sugar

1/2 ts Thyme (dried)

1 t Basil (dried)

Salt and pepper to taste Croutons for garnish Fresh basil sprigs
For garnish

Saute onions in butter about 5 minutes until tender and golden.
Add tomatoes, tomato paste, lemon rind, chicken stock, bacon and
herbs.
Bring to boil, reduce to simmer until tomatoes are tender,
about 15 minutes.
Remove lemon rind.
Cool soup, then puree in
blender.
Strain puree.
Reheat before serving.
Garnish with croutons
and basil sprigs.
Source: Jane Camarota.
This recipe won in the
soup catagory of the “Jersey Fresh Cookoff”.