Tomato Soup

By keteal

Serve with Triple Grilled Cheese sandwiches

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 medium onion, finely chopped
• 1 clove garlic, chopped
• 1 smal inner stalk celery, chopped
• 2 pounds tomatoes, chopped
• 1/2 tsp sugar
• 1 tsp salt

Preparation

Step 1

Combine ingredients in a saucepan (Dutch oven). Cook over medium heat, stirring occasionally, until vegies are tender, about 25 minutes. Puree until smooth with an immersion blender, or transfer to a regular blender in batches and puree. Season with salt & pepper. Add water to thin soup, if desired.