1. Cut tomatoes in half; cut out any tough pieces at stem ends. 2. In large stainless steel or enamel saucepan, combine tomatoes, stock, onions, basil, sugar, Worcestershire sauce, garlic, bay leaf, salt and pepper. 3. Bring to boil over high heat, stirring occasionally. 4. Reduce heat to medium-low, simmer, covered, for 30 to 40 minutes, stirring occasionally, until tomatoes are very soft. 5. Remove from heat; let cool slightly. 6. Discard bay leaf. 7. In blender, process soup in 2-cup batches until smooth. 8. Rub through a sieve to remove tomato skins and seeds. 9. Return to rinsed-out saucepan; heat over medium-high heat, stirring occasionally. 10. When hot, ladle into warm soup bowls; float a basil sprig in each bowl. 11. Makes 4 servings. ---------------------------------------------------------------------------
Nutrition
Ingredients
