Tomato Soup


4 cups beef stock
1 bay leaf
6 cups fresh tomatoes, peeled and chopped, or canned, undrained and chopped
2 tablespoons chopped summer savory
1 clove garlic, minced
2 onions, peeled and chopped
4 carrots, peeled and sliced
2 stalks celery, chopped
1/2 cup chopped parsley
1 potato, peeled and chopped
Salt and pepper to taste
Chopped parsley


Combine all but last 2 ingredients in soup kettle. Heat just to a boil, reduce heat, and simmer, partially covered, 15 minutes or until vegetables are tender. Remove bay leaf. Press through food mill and season with salt and pepper. Garnish with chopped parsley.


Serves 4-6

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