Tomato Vermicelli Soup

Ingredients

• 1 can tomatoes or 2 lbs fresh tomatoes
• 1 large Spanish onion or 2 small onions
• 2 oz butter
• Salt and pepper to taste
• 1 oz vermicelli
• 2 bay leaves (optional)
• 3 pints water

Method

1. 1 Peel and roughly chop the onion. Melt butter in a saucepan and fry the onion until browned.
2. 2 Add tomatoes (sliced if fresh), bay leaves, and water. Simmer for 30 minutes.
3. 3 Strain the soup through a sieve without pressing solids. Return liquid to the pan.
4. 4 Season with salt and pepper, add vermicelli, and cook for 5-10 minutes until soft.