Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Easy Tomato Soup

2 md Onions, coarsely chopped

2 tb Olive oil

1 1/2 lb Potatoes, diced

2 ts Oregano

1 ts Basil

2 ts Parsley

1 ts Salt

2 ts Black pepper

28 oz Can tomatoes

7 c Stock

Heat oil in large soup pot. When hot, saute onion for 5 minutes, take care not to let it brown. Add potatoes and fry for, covered for 3 minutes. Add oregano, basil, parsley, salt & pepper. Cook covered for 2 minutes. Add tomatoes and cook for another 5 minutes. Add the stock, bring to a boil, reduce heat & simmer for 20 minutes, or until the potatoes are tender. Check seasonings. Let cool, blend till smooth. Reheat before serving, but take care not to let it boil.

From: Mark Satterly in Intercook

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