Keittio -- Kitchen

Jenny's Tomato Soup

Serves 8-10

olive oil
salt
1 kg celery
.5 kg onions
.5 kg carrots
2 kg tomatoes
3 cloves garlic
2 cubes of vegetable stock
2 teaspoons mautepippuri peppercorns
2 bay leaves


Chop celery and onions.
Coat the bottom of a large soup pot with olive oil, and place over medium-high heat.
Add onions and celery to the pot, with a few dashes of salt to help sweat the vegetables.
Peel the carrots, finely chop, and stir into to the pot. Peel and mince the garlic cloves, stir in.



Chop the tomatoes into small pieces and add to the vegetables after the onions are golden.



Add a 1/4 cup of salt, whole maustepippuri peppercorns, whole bay leaves, soup stock cubes, and 1 liter of water. Bring to a boil, then lower heat to simmer, covered, for at least an hour.

Season with additional salt and black pepper, to your taste.

Smooth with an immersion blender, and serve.