KOTA Territory NewsTomato Soup

Tomato Soup

3 c fresh or canned tomatoes
1 medium onion
2 stalks celery
1 TB olive oil
1 carrot
3/4 tsp oregano
1 1/2 tsp basil
1 quart hot vegetable stock
1 1/2 tsp salt
pepper to taste

Chop the tomatoes into small pieces if you don't mind including the skins. Chop the onion and celery and grate the carrot.

Saute the onion along with the celery and carrot. Cook these vegetables until the onion is soft. Add oregano, basil and tomatoes to the pot and simmer gently for 15 minutes. At this point, if you want a smooth, creamy texture, puree the soup in the blender or food mill. Add the hot stock and bring the soup to a boil. Simmer on low heat for 5 minutes. Season with salt and pepper.

Makes 8 cups.

For a thicker soup, use only 2 to 3 cups of stock and reduce seasonings.