Rustic Spanish-Style Tomato Soup
2 onions, roughly chopped
2 Tbsp olive oil
2 large cans plum tomotoes
2 cups water
1 Tbsp rubbed sage
1 Tbsp marjoram or oregano
4 each bay leaves
2-3 tsp salt
1 1/2 tsp black pepper
2 cups 35% cream (or substitute 10% if you must)
1. Heat olive oil in a large soup pot until hot. Add onions and celery and saute until onions are translucent, about 5-10 minutes.
2. Meanwhile crush the tomatoes by hand or using a potato masher, making sure there are no big pieces left. Add all the other ingredients except the cream. Simmer for 20 minutes to infuse.
3. Add cream, simmer another 5 minutes and serve right away or place in the fridge for several days. Note: This soup is delicious with the addition of sausage which can be removed from the casing and sauteed along with the onions and celery. Yield: 8 servings