Tomato Soup Recipe

TOMATO SOUP #2

1-1/2 lbs. of tomatoes (or 1 tin of tomatoes),
1 oz. of butter,
3 pints of water (only 2 if tinned tomatoes are used),
2 oz. of rice,
1 large onion,
1 teaspoonful of herbs, pepper and salt to taste.

Cut the tomatoes into slices, chop fine the onion, and let them cook with the water for about 20 minutes.

Strain the mixture, return the liquid to the saucepan, and add the other ingredients and seasoning.
Let the soup cook gently until the rice is tender.



TOMATO SOUP #1

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, and 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.

Then drain the liquid through a strainer or sieve without rubbing anything through; return the soup to the saucepan, add seasoning and the vermicelli, and allow the soup to cook until the vermicelli is soft, which will take from 5 to 10 minutes.