Tomato Herb Soup
- One stalk celery, finely chopped
- One leek, thinly sliced
- One medium onion, finely chopped
- 3 Tbsp olive oil or salad oil
- One clove garlic, minced or pressed
- 2 cups vegetable broth
- 1-quart water
- ½ Tsp each dried basil
- ½ Tsp dried thyme leaves
- ½ Tsp dried oregano
- ¼ Tsp black pepper
- 2 cups Roma tomatoes, chopped
- 2 Tbsp tomato paste
1.Chop celery, leek, onion, garlic, and tomato. In a 2 ½ to 3-quart saucepan or Dutch oven cook celery, leek and onion in heated oil until limp. Mix in garlic, vegetable broth, water, herbs and black pepper, stirring until vegetable broth dissolves.
2.Simmer uncovered, until vegetables are just tender, 6 to 8 minutes. Mix in tomatoes (coarsely chopped, with liquid) and tomato paste. Cook gently about 10 minutes more. Taste and add salt, if needed. Serve with a dollop of sour cream or fresh herb over each portion. Makes four servings.