CHEF JEFF — ONE BYTE AT A TIME: Super Tomato Soup

Serves this tasty entree at your next football party.

Super Tomato Soup

1 tablespoon extra virgin olive oil

1 cup chopped onion

1/3 cup chopped scallions, green and white parts

1 28-ounce can no-salt added whole tomatoes in tomato sauce

3 marinated sun-dried tomato halves, rinsed and chopped

1 teaspoon dried basil

½ teaspoon sugar

1 cup low-sodium tomato juice

Salt, freshly ground pepper

Garlic croutons, if desired

Heat oil over medium-high heat in Dutch oven. Add onions, scallions. Cook until onions are soft. Add tomatoes, holding each over pot, crushing it through fingers. Add remaining sauce, sun-dried tomatoes, basil, sugar. Bring to boil, reduce heat, cover. Simmer 20 minutes. In food processor, puree soup until it is pulpy to smooth. Blend in tomato juice. Season soup to taste with salt, pepper. Serve immediately, garnished with croutons. Will store refrigerated up to 3 days.

Yield: Serves 6.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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