Thick and hearty tomato herb soup

 
                     Thick and Hearty Tomato Herb Soup
 
 Recipe By     : Nat Dupree, TVFN
 Serving Size  : 6    Preparation Time :0:30
 Categories    : Dupree                           Soup
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   butter
    1      cup           chopped celery
    1      large         onion -- chopped
    1      28 ounce      ca  chopped tomatoes
    2      tablespoons   fresh basil -- chopped
    1      tablespoon    oregano
    1      tablespoon    thyme
    2      tablespoons   chopped parsley
    2                    bay leaves
    4      cups          beef broth
      1/4  teaspoon      sugar
      1/4  teaspoon      salt
      1/8  teaspoon      freshly ground black pepper
    1      cup           Parmesan cheese - shavings, curls
 
 In a Dutch oven or large heavy saucepan, melt the butter over medium heat;
 add the celery and onion and cook until the celery is tender, 7 to 10
 minutes. Add the tomatoes, basil, oregano, thyme, parsley, bay leaves, and
 stock and bring to the boil. Simmer about 30 minutes. Remove from the heat
 and remove the bay leaves. Puree the soup in batches in a blender or food
 processor, leaving the soup slightly chunky. Season to taste with sugar,
 salt, and pepper. Serve hot. Garnish with shaved Parmesan if desired.
 
 Serves 6
                    - - - - - - - - - - - - - - - - - -