Angie's Great Tomato Soup




(1) 2-3 Lb. Inexpensive Cut Roast (Can Have Bone In Or Out)
1 Large Can Of Tomato Juice
2 Large Cans Of V-8 Juice
2 Tblsp. Olive Oil
1 Large Onion, Chopped
1 Tsp. Garlic, Chopped
1 Tsp. Chopped Thyme
1 Tsp. Chopped Basil
1 Bay Leaf
2 Cups Chunky-Cut Carrots
2 Cups Chunky-Cut Celery
1 Qt. Half/Half - Heated
Salt & Pepper
Cooked Egg Noodles

In large soup pot, heat olive oil over medium high heat. Add chopped onion and garlic. Saute until softened. Salt & pepper meat add roast to pot - do not trim yet. Pour in 1 can each of the tomato and v-8 juices. Place thyme, basil and bay leaf in cheesecloth bundle or tea-ball and add to pot. Let simmer until meat is tender - about 1 hour.

Remove meat from pot and let cool. Remove spice bundle & cool broth and then refrigerate for several hours or overnight until you can skim fat from pot. Meanwhile, trim fat from cooked meat and cut into chunks for soup. Defat cooled broth and place over medium-high heat. Add 1 additional can of tomato or v-8 juice to pot and equal amount of water. Bring to simmer. Add celery & carrots to pot and simmer until tender - but not too soft.

Add warmed half & half (avoids curdling as it is added to the hot acidic juices) to pot. Add beef chunks. Salt & pepper to taste.

Place some cooked noodles in soup bowl and ladle in soup!.