Tomato Soup with Vermicelli

[Guest guest]

Tomato Soup with Vermicelli

 

2 lbs. canned tomatoes

3 to 4 cloves garlic

1 tbsp. safflower or olive oil

1 onion, chopped

1 tbsp. tomato paste

sea salt and pepper to taste

1/4 tsp. thyme

1/2 tsp. marjoram

4 ozs. whole wheat vermicelli

 

Drain tomatoes and retain liquid. Return liquid to the can

and add enough water to fill. Put tomatoes through the medium disk

of a food mill, or puree and put through a sieve.

Heat oil in a heavy-bottomed soup pot and saute onion with 2 cloves

of the garlic until onion is tender

Add tomato puree and cook for 10 minutes, stirring. Add more garlic

and the liquid from tomates. Add the tomato paste, salt and pepper

to taste, and marjoram and thyme. Bring to a simmer and add

vermicelli

Cook until vermicelli is al dente. Taste again and add more garlic as

desired. Serve.

Makes 6 servings.

 

 

[Guest guest]

Hmm sounds yummy! Now I know what fix for dinner tonight! Thanks!

 

--- On Wed, 1/6/10, AJ <coolcook wrote:

 

 

AJ <coolcook

[veg_grp] Tomato Soup with Vermicelli

 

Wednesday, January 6, 2010, 9:33 AM

 

 

 

 

 

 

 

Tomato Soup with Vermicelli

 

2 lbs. canned tomatoes

3 to 4 cloves garlic

1 tbsp. safflower or olive oil

1 onion, chopped

1 tbsp. tomato paste

sea salt and pepper to taste

1/4 tsp. thyme

1/2 tsp. marjoram

4 ozs. whole wheat vermicelli

 

Drain tomatoes and retain liquid. Return liquid to the can

and add enough water to fill. Put tomatoes through the medium disk

of a food mill, or puree and put through a sieve.

Heat oil in a heavy-bottomed soup pot and saute onion with 2 cloves

of the garlic until onion is tender

Add tomato puree and cook for 10 minutes, stirring. Add more garlic

and the liquid from tomates. Add the tomato paste, salt and pepper

to taste, and marjoram and thyme. Bring to a simmer and add

vermicelli

Cook until vermicelli is al dente. Taste again and add more garlic as

desired. Serve.

Makes 6 servings.