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    Thick & Hearty Tomato Herb Soup


    Source of Recipe


    fooddownunder.com

    List of Ingredients




    1 cup chopped celery
    1 lrg onion chopped
    1 can plum tomatoes (28 ounce) coarsely chopped
    2 tbl chopped fresh or dried basil
    1 tbl fresh or dried oregano
    1 tbl fresh or dried thyme
    2 tbl chopped fresh parsley
    2 bay leaves
    4 cup beef broth fresh or canned (low sodium)
        Sugar or splenda
        Freshly ground black pepper

    Recipe



    In a Dutch oven or large heavy saucepan, sprayed with Pam, medium heat, cook the celery and onion until the celery is tender, 7 to 10 minutes. Add the tomatoes, basil, oregano, thyme, parsley, bay leaves, and stock and bring to the boil. Simmer about 30 minutes. Remove from the heat and remove the bay leaves. Puree the soup in batches in a blender or food processor, leaving the soup slightly chunky. Season to taste with sugar (or splenda) and pepper. Serve hot.

 

 

 

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