Winter Tomato Soup with Vermicelli

[Guest guest]

I made this for lunch today the kids loved it.

 

Winter Tomato Soup with Vermicelli

 

2 lbs. canned tomatoes

3 to 4 cloves garlic, I used 4

1 tbsp. safflower or olive oil

1 onion, chopped

1 tbsp. tomato paste

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 (or cans) 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.