Recipe: Winter Tomato Soup with Vermicelli

Title: Winter Tomato Soup with Vermicelli
Categories: Soups, Vegetarian
Servings: 6

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.