The Excellent Tomato Soup

• 12 onion
• 2 garlic cloves
• 1 stalk celery
• 3 tablespoons olive oil
• 1 (14 ounce) can tomatoes
• 1 bay leaf
• 3 tablespoons tomato paste
• thyme (optional)
• parsley (optional)
• basil (optional)
• 1 quart water
• beef bouillon cubes or vegetable bouillon cube

1. As this is a sort of do-it-as-you-like dish, if you have them at home, fry some onion, celery and garlic in the oil.
2. Otherwise any kind of good roots.
3. Add the bay leaf, tomato paste and the herbs you have handy.
4. Dilute with the tomatoes, stock cubes and water and let simmer for 1/2 hour.
5. Blend smooth in a food processor and, if handy, with cream, olive oil or creme fraiche.
6. Add salt, black pepper and maybe some lemon.
7. As a garniture I recommend canned pesto, fresh green pepper, pasta or bread croutons.
8. For Vegetarian use the vegetable bouillon cube.

onion, garlic, celery, olive oil, tomatoes, bay leaf, tomato paste, thyme, parsley, basil, water, beef bouillon cubes

Taken from www.food.com/recipe/the-excellent-tomato-soup-32820 (may not work)