Tomato Soup

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Tomato Soup

Fresh parsley complements this tasty, light red soup.

Yield: Serves 4-6

Ingredients

  • 4 cups beef stock
  • 1 bay leaf
  • 6 cups fresh tomatoes, peeled and chopped, or canned, undrained and chopped
  • 2 tablespoons chopped summer savory
  • 1 clove garlic, minced
  • 2 onions, peeled and chopped
  • 4 carrots, peeled and sliced
  • 2 stalks celery, chopped
  • 1/2 cup chopped parsley
  • 1 potato, peeled and chopped
  • Salt and pepper to taste
  • Chopped parsley

Instructions

Combine all but last 2 ingredients in soup kettle. Heat just to a boil, reduce heat, and simmer, partially covered, 15 minutes or until vegetables are tender. Remove bay leaf. Press through food mill and season with salt and pepper. Garnish with chopped parsley.
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