Title: WINTER TOMATO SOUP WITH VERMICELLI
Categories: Soups, Vegetarian
Yield: 6 servings

2 lb Canned Tomatoes
3 To 4 Cloves Garlic
1 tb Safflower or olive oil
1 Onion, chopped
1 tb Tomato paste
Sea salt and pepper to taste
1/4 ts Thyme
1/2 ts Marjoram
4 oz Whole wheat vermicelli

From: Gourmet Vegetarian Feasts, by Martha Rose
Shulman, 1989.

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 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.

Posted by Lawrence Kellie. Reposted by Fred Peters.

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