Tomato soup

1-2 kg tomatoes
2 onions
2 carrots
1 root of parsley
1/2 celery
1 parsnip
1 bell pepper
2-3 tablespoons olive oil
parsley, lovage
1 bay leaf

Tomato soup


Wash the vegetables, peel and cut into small cubes, then boil water and olive oil.
Peel tomatoes of skin, cut into small pieces and place in pot, when the vegetables are almost cooked, together with the bay leaf
Tomatoes can be boiled separately.
When everything is well cooked, mashed the vegetables (or a portion of vegetables, as you please) and tomatoes.
Herbs can be added before the last boiling, or in the plate.
Serve as is, or with noodles, rice or dumplings, which are added at the end and let it boil well.
You can eat cold from the refrigerator and is very easy for a summer menu.

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