TOMATO SOUP

By myriamradia

Ingredients

• 3 liter water
• 2 potatoes
• 9 large tomatoes
• 3 medium onions
• 1 bunch celery
• 1 bunch leek
• 3 carrots
• some margarine
• parsley
• 2 small cans tomato paste
• Salt and pepper

Preparation

Step 1

Parboil the tomatoes (= boil water and dip the tomatoes in the boiling water for 1 minute until the skin comes loose.) Remove from the water and remove the skin. Cut the tomatoes in 2 and take out the seeds. Cut in smaller pieces.

Wash and cut all the other vegetables. No need to cut them tiny.
Lightly sauté the vegetables in a frying pan. You can do this in batches as the vegetables are cut. When sautéed, transfer them to a large cooking pot.
When all the vegetables are sautéed and transferred, add the boiling water and the tomatoes. Let the mixture boil for 1 hour.
Add the tomato paste.
Use a blender to mix.
Add salt and pepper to your taste.
Add parsley, finely chopped.
If you wish you can add: - some heavy cream
- Tubettini pasta