Source: dLife

A tomato stock gives this chunky tomato soup added flavor.

Servings

1.0
1 tsp  olive oil 1.0
1 cup  fresh chopped onion 1.5
1 1/2 lb  fresh plum tomatoes 43.5
43 1/2 floz  fat free reduced sodium chicken broth 2.0
2 each  medium garlic cloves 1.75
1 3/4 lb  fresh plum tomatoes 0.25
0 1/4 tsp  salt 0.25
0 1/4 tsp  black pepper 3.0
3 tbsp  fresh basil 1.0
1 tsp  grated lemon rind 1.0
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.