¼ cup vegetable or olive oil
4 onions, finely chopped
4 ribs celery, finely chopped
28 oz can Italian plum tomatoes, chopped, juices reserved
8 medium carrots, peeled and thinly sliced
2/3 cups dry white wine
4 cups water or broth such as chicken, fish or vegetable
1 tsp or so dried herbs, such as thyme, marjoram or oregano
1 bay leaf
Heat the oil in a large saucepan or casserole. Add the onions and celery and cook them uncovered for about a minute, just to get them sizzling. Cover pan, reduce the heat and simmer gently, stirring on occasion, until the onions are translucent, about 5 to 8 minutes.
Add the tomatoes and their juices, carrots, wine, water or broth, spices and bay leaf. Cover the pan again and simmer for 15 to 20 minutes. The foundation soup is made up to this point.
Cool to room temperature, divide it and store in two separate containers and freeze for several months.
Yeild: Enough for 2 soups – each serving 4 people.