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Thick and Hearty Tomato Herb Soup
Recipe By : Nat Dupree, TVFN
Serving Size : 6 Preparation Time :0:30
Categories : Dupree Soup
Amount Measure Ingredient -- Preparation Method
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2 tablespoons butter
1 cup chopped celery
1 large onion -- chopped
1 28 ounce ca chopped tomatoes
2 tablespoons fresh basil -- chopped
1 tablespoon oregano
1 tablespoon thyme
2 tablespoons chopped parsley
2 bay leaves
4 cups beef broth
1/4 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup Parmesan cheese - shavings, curls
In a Dutch oven or large heavy saucepan, melt the butter over medium heat;
add the celery and onion and cook until the celery is tender, 7 to 10
minutes. Add the tomatoes, basil, oregano, thyme, parsley, bay leaves, and
stock and bring to the boil. Simmer about 30 minutes. Remove from the heat
and remove the bay leaves. Puree the soup in batches in a blender or food
processor, leaving the soup slightly chunky. Season to taste with sugar,
salt, and pepper. Serve hot. Garnish with shaved Parmesan if desired.
Serves 6
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