TOMATO HERB SOUP

50 oz Can Tomato Soup (no water)

2 qt Chicken or Vegetable Broth
1 can beef broth

1 c Diced Onion

1 c Diced Celery

1 c Diced Green Pepper

1 c Diced Carrot

2 TBS Oil

1 TBS Whole Thyme

1 TBS Whole Rosemary

1 TBS Basil

1Tbs Whole Dill

1tsp course ground pepper

Heat oil in bottom of large soup pot. Sauté, or sweat, vegetables until opaque, stirring constantly, 10 minutes. Add spices. Cook to release flavors, 2 minutes.

Add Soup and Broth. Bring to almost a boil, and simmer 1 hour.

Soup will cook down some, and flavors will blend.

For Creamy soup, put 2 cups less broth. Add 2 cups cream to final product. Let heat, but do not boil. Some grated lemon rind is good at this point also.

I kind of just throw spices in this, so use what you like. My girls hate rosemary. Instead of chicken, use beef broth.

This can be made vegetarian with veggi broth.