Most tomato soup recipes start with the words, 'peel and seed tomatoes'. And if you're like me, your first thought is, do I really have to go through all of that for a tasty tomato soup? Well, the fact is you don't. What follows is a recipe for delicious tomato soup that involves none of the tedium of peeling and seeding tomatoes.
Coarsely chop one medium sized onion and saute it in a deep, heavy pan with olive oil until it is soft and translucent. Then add about one pound each of coarsely chopped tomatoes and carrots, three diced stalks of celery and four or five cloves of minced garlic. Saute all ingredients for another 1-2 minutes.
Add four cups of water or chicken stock, a couple of bay leaves, a little pepper, and one tablespoon of a non-salt spice mix such as Mrs. Dash.
Mix all ingredients and then bring the mixture to a boil. Allow it to simmer for 30 minutes. Then puree in a blender or food processor.
You don't want a perfectly smooth soup. So short bursts at the puree setting should be enough create a thick, coarse-textured soup.
You may serve your soup topped with chopped green onions, chives or whatever suits your taste. And I have found that this soup goes well with thick slices of garlic bread.
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