Ever popular tomato soup
1 tin of tomatoes, or 2 lbs. of fresh ones
1 large Spanish onion or 2 small ones
2 oz. of butter
pepper and salt to taste
1 oz. vermicelli
2 bay leaves (these may be left out it desired).
Peel the onion and chop it up roughly. Fry it brown with the butter in the
saucepan in which the soup should be made.
When the onion is browned add the tomatoes (the fresh ones should be sliced), the bay leaves and 3 pints of water; let all cook together for 1/2 an hour.
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