Roman Tomato Soup
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 8 people
Cost: $8
Equipment
- Pot to cook soup
- Stove with burner
Ingredients
- 1 can Tomatoes 28 oz
- 1 Each large onion chopped
- 3 Each carrots chopped
- 1 Each potato chopped
- 1 teaspoon of Oregano
- Salt to taste
- Pepper to taste
- Olive oil for cooking and garnish
Instructions
- Cook the onions in a couple of Tablespoons of olive oil over medium heat until translucent.
- Add carrots and potatoes and tomatoes. Cover with water. Bring to a hard boil for 8-15 minutes, until potatoes are soft (will go faster the smaller the pieces are).
- Transfer contents to a blender. Puree until consistency of thick cream. Hold back/ add more water/ stock as necessary to achieve desired consistency.
- Can bring back to pot and hold at low heat or serve immediately.