Title: Winter Tomato Soup with Vermicelli
Categories: Soup 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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