22 September 2008

Meatless Monday : Tomato Soup

Fall is here finally. The weather is cooling off. What better way to celebrate than with soup? I love this soup! It goes great with grilled cheese or fresh whole grain bread. Plus, it's a great way to use up some of those extra tomatoes from the garden.

Tomato Soup
2 TBSP butter
1 bell pepper, chopped
2 sticks celery, chopped
1 carrot, grated
1 tsp. oregano
1 1/2 tsp. basil
1 bay leaf
28 oz canned or 2lb fresh tomatoes, chopped (if you use fresh, I recommend removing the skins)
1 1/2 tsp. salt
2 c. hot water or veggie stock
Heat the oil in a large pan. Saute the all veggies, minus tomatoes, until soft. I usually chop all of my veggies and tomatoes in the food processer for a smoother soup. Stir in the herbs and cook for about 2 min. Add the tomatoes, salt, and pepper. Bring to a boil. Add stock or water. Return to boil. Simmer for 20 min. And of course, enjoy!
Variations: For creamier soup, replace 1/2 of the water with milk. Add at the end of the cooking time, heating through without boiling.
You may also add grain (bulgar, barley, etc.) for a heartier soup.

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