Email to Cat      

Tomato Soup

Source of Recipe


From "How to Cook Everything" by Mark Bittman



List of Ingredients



• 2 tablespoon olive oil
  
• 2 tablespoon tomato paste
  
• 1 large onion, halved and sliced
  
• 1 carrot, chopped
  
• Salt and pepper
  
• 3 cups peeled, seeded, and chopped tomatoes (preferably plum; including their juices)
  
• 1 teaspoon chopped fresh thyme or ½ teaspoon dried
  
• 2 to 3 cups vegetable stock or water
  
• 1 teaspoon sugar (optional)
  
• Chopped fresh parsley or basil for garnish
  






Instructions



1. Put the oil in a large pot over medium heat.
   When it's hot, add the tomato paste and let it cook for a minute, then add the onion and carrot. Sprinkle with salt and pepper and cook, stirring, until the vegetables begin to soften, about 5 minutes.
   
   
2. Add the tomatoes and thyme and cook, stirring occasionally, until the tomatoes break up, 10 to 15 minutes. Add the stock, stir, and bring to a boil, then adjust the heat so the mixture bubbles gently. Cook until the flavors meld, about 5 minutes. (At this point, you can refrigerate the soup, covered, for up to 2 days; reheat before proceeding.)
   
   
3. Taste and adjust the seasoning; add the sugar to balance the acidity if you'd like. If the mixture is too thick, add a little more stock or water. Garnish with the herbs and serve right away.
   
   Makes 4 servings