Tomato Soup

• 3 c. fresh or canned tomatoes
• 1 medium onion
• 1 carrot
• 2 stalks celery
• 2 Tbsp. oil
• 3/4 tsp. summer savory
• 1 1/2 tsp. basil
• 1 qt. hot vegetable stock
• 1 1/2 tsp. salt
• pepper to taste

1. Chop the tomatoes, making sure to keep the juice.
2. Chop the onion and celery and grate the carrot.
3. Saute the onion, celery and carrot in the oil until the onion is soft.
4. In a stock pot, place the tomatoes, celery, carrot and onion; add the seasonings and simmer gently for 15 minutes.
5. If you would like a creamy texture, puree the vegetables in a blender or food processor. Return liquid to stock pot, adding the hot vegetable stock and bring to a boil.
6. Simmer on low heat for 5 minutes.
7. Season with salt and pepper.
8. For a thicker soup, use only 2 or 3 cups of stock and reduce seasonings.
9. Makes 8 cups.

tomatoes, onion, carrot, stalks celery, oil, summer savory, basil, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=65857 (may not work)