Based on a recipe in Laurel’s Kitchen
1 medium onion, diced
2 celery stalks, diced
1 carrot, diced
3/4 teas. salt
1T fat (of your choice)
3/4 teas. dried oregano
1 1/2 teas. dried oregano
4 C. chopped tomatoes
2-3 C hot stock (of your choice)
salt and pepper to taste
In a large soup pot, gently sauté onion, carrot and celery in fat and salt until softened.
Add herbs and tomatoes to the pot and simmer until the tomatoes are very soft.
Puree the soup now if you would like a smooth texture.
Add the hot stock to make the soup as thick as you prefer. Bring it to a boil and simmer on low heat for at least 5 minutes. Season to taste with more salt and pepper.
This soup is delicious as is, but can lean in many different directions.
- Use leeks instead of onion. Double the amount of onions and carrots.
- Make a thicker soup but finish with cream or milk for cream of tomato soup. Do not let it boil.
- Change out the herbs. Use rosemary, sage, tarragon, dill or cilantro in place of the oregano and basil.
- Add more ingredients after pureeing the soup. Try zucchini, beans, potato, corn or greens. Pre-cook these additions or cook the soup as long as needed to cook these additions.
- Finish the soup with really nice olive oil, yogurt, cheese, raw onion or fresh herbs.