2/23/2011

Tomato Soup II

Ingredients
1 tablespoon extra virgin olive oil
1 cup onion, chopped
2 cloves garlic, minced
½ cup carrot, sliced into thin rounds
¼ cup celery, sliced
2 (28 ounce) cans crushed tomatoes
3 ½ cups chicken or vegetable stock (see our stock recipes)
1 tablespoon Worcestershire sauce
1 teaspoon salt
½ teaspoon dried thyme
freshly ground black pepper to taste
4 drops hot pepper sauce

1. Heat oil in a large Dutch oven over medium-high heat. Sauté onion and garlic until onion is translucent.
2. Add carrot and celery; cook until tender, stirring often. Stir in tomatoes, stock, Worcestershire sauce, salt, thyme, pepper and hot pepper sauce. Reduce heat, cover and simmer 20 minutes, stirring often.

Serves approx 6 to 8

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