Joni and Linda’s Italian Tomato Soup

Ingredients

Directions

It began as a Martha Stewart recipe but we adjusted it to be both Vegan and gluten-free.

Made by Joni Wood Lehman and Linda Wight Harmon.

We think this recipe makes about 8 to 10 cups.

4 tablespoons olive oil
2 medium onion, chopped ? we used Spanish onions
Coarse salt and ground pepper
2 cans (14 1/2 ounces each) vegetable broth
1 can (28 ounces each) diced tomatoes and their juice
1 can (28 ounces each) crushed tomatoes and their juice
2 tsp minced garlic
? to 1 tbls Italian spices/herbs ? we used Penzey?s Tuscan Sunset
? tsp Aleppo pepper

Top with:
Oyster crackers
Parmesan cheese
Pesto

In a 5-quart saucepan or Dutch oven, heat olive oil over medium heat; add onion, and season with salt and pepper. Cook until onion is translucent, about 5 to 10 minutes.

To saucepan, add tomatoes. Bring to a boil; reduce heat and simmer, 30 minutes.

Season with Italian spices/herbs, salt and pepper. Serve immediately (or later).

Serve by topping with your choice of toppings.