Tomato Soup IV

Ingredients

 6 lb ripe tomatoes, quartered and seeded

1 ½ cup onion, chopped

2 carrots, sliced into rounds

2 stalks celery, sliced

4 tablespoons extra virgin olive oil

4 teaspoons tomato paste

Sugar to taste

1 teaspoon dried basil if fresh is unavailable

4 bay leaves

11 cups chicken or vegetable stock (see our stock recipes)

1. In a Dutch oven, heat the oil and sauté onions, carrots, and celery.    Add tomato paste, tomatoes, sugar, bay leaves, basil and black pepper to taste.  Simmer for about 10 minutes, stirring sometimes. 

2.  Add stock and bring to a boil.  Reduce heat and simmer about 25 minutes, stirring from time to time. 

3. Discard Bay leaves.  Puree in blender or food processor until the soup is smooth.  Rinse Dutch oven and simmer tomato soup.  Season with salt, sugar and freshly ground pepper to taste. 

Note:  Freezes well up until three months.

Serves approx 8 to 10