Source: dLife

A tomato stock gives this chunky tomato soup added flavor.

Servings

1 tsp olive oil
1 cup fresh chopped onion
1.5 lb fresh plum tomatoes , chopped (6 cups)
43.5 floz fat free reduced sodium chicken broth
2 medium garlic cloves , crushed
1.75 lb fresh plum tomatoes , chopped (7 cups )
0.25 tsp salt
0.25 tsp black pepper
3 tbsp fresh basil , thinly sliced
1 tsp grated lemon rind
1 tsp salted butter

1 Pour oil in a large pot and heat over medium high heat. Cook onion in oil until soft, about 4 minutes.
2 Pour in 6 cups of tomatoes and cook for 2 minutes.
3 Lower heat and mix in broth and garlic. Place lid over pot and let simmer for 30 minutes.
4 Remove lid and continue simmering for 45 minutes, liquid will be reduced to about 6 cups.
5 Using a colander, strain broth into a large bowl, throwing away any solid bits.
6 Pour broth back into pot and stir in 7 cups of tomatoes. Season with salt and pepper and let boil.
7 Lower heat and let simmer for 10 minutes.
8 When ready to serve, sprinkle soup with basil, lemon rind, and butter and mix until butter melts into soup.

The soup can be prepared up to 2 days in advance. Reheat and stir in basil, lemon rind, and butter right before serving.