– 4 pounds vine-ripened tomatoes– 1 large onion – 2 carrots– 1 parsnip (optional)– 3-5 cloves of garlic– 1 large green pepper– 2 stalks of celery– 1 large potato– water– 1 tablespoon salt– 2 tablespoons oil– parsley to garnish
INSTRUCTIONS
1. Roughly chop vegetables2. Boil all except parsley, for about 20 minutes3. Blend the soup until pureed4. Strain through a sieve5. Add oil and garnish with parsley6. Enjoy
ENJOY!
Delicious with some crusty or toasted bread YUM!
We came up with 10 tomato soup variations you may want to try