From Laurel’s Kitchen, a wonderful soup that is perfect if you don’t happen to want anything with beans and chunks of different vegetables. It comes together pretty quickly. As you might expect, grilled cheese sandwiches are mandatory with this soup.
1 medium onion, chopped
2 stalks celery, sliced thinly
1 carrot, sliced thinly
1 tablespoon oil
¾ teaspoon oregano
1 ½ teaspoons basil
1 large 28-ounce can whole tomatoes, chopped
2-3 cups water
¾ teaspoon salt
pepper to taste
In your soup pot, sauté the onion in oil for about 5 minutes or until it’s translucent. Add celery and carrot. Cook together about 10 minutes more.
Add oregano, basil, and tomatoes to the pot and simmer gently until the tomatoes are very soft, about another 10 minutes. If you want a smooth, creamy texture, puree the soup.
Add the water, adjusting the amount to get the quantity and thickness you want. Bring to a boil and simmer on low heat for 5 minutes. Season with salt and pepper to taste.
Makes about 8 cups.