Tomato Soup Recipe (Method 2)

Ingredients:

• 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
• 2 bay leaves (these may be left out it desired).

Method:

• 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.