Christmas in July Soup

Christmas in July Soup

Ingredients

• 3 tablespoons vegetable oil
• 1⁄2 cup finely chopped white onions
• 1⁄2 cup thinly sliced celery, cut on the diagonal
• 1 medium garlic clove, minced
• 8 sage leaves, chopped
• 8 basil leaves, chopped
• 1 teaspoon chicken bouillon granules (or 1 bouillon cube)
• 6 to 8 Roma tomatoes, peeled
• 2 cups chicken broth

Cooking Directions

1. Heat the oil in a Dutch oven over medium heat. 
2. Add the onions, celery, garlic, sage, basil, and bouillon granules.
3. Cook, stirring frequently, until the onions are soft, 2 to 3 minutes.
4. Add the tomatoes; reduce the heat to medium- low. 
5. Cook, uncovered, for 15 minutes, stirring occasionally.
6. Add the chicken broth and bring the mixture to a boil. 
7. Reduce the heat and simmer, uncovered, for 15 minutes. 
8. Break up any large pieces of tomato with a fork or potato masher.
9. Serve immediately.