Soup, Earls thick tomato

Retired sports coach and father of five. Now grandpa 12 times over. My wife , a great cook, ran the kitchen for the first 35 years. I am now trying my hand and enjoying

½ teaspoon vegetable oil

½ cup roughly chopped onion

½ cup roughly chopped carrot

½ cup roughly chopped red pepper

One cup roughly chopped russet potatoes, peeled

1 teaspoon dried oregano

1 teaspoon minced garlic

1 teaspoon fine salt

½ teaspoon spicy pepper mix

2 ½ cups vegetable stock

1 teaspoon Worchestershire sauce

4 ½ cups diced tomatoes

⅔ cup heavy cream

Heat the oil in a large stock pot until it ripples. Add the carrots, onions and red peppers and sauté until the onions are translucent and the carrots are tender, about 10 min.

Add the spices, potatoes, Worchestershire sauce and vegetable stock. Bring to a boil and simmer covered until the potatoes are soft, about 15 minutes. Remove from heat and with a upright blender purée the mixture until all lumps are gone.

Add the diced tomatoes and the heavy cream. Return to the heat and bring to a simmer, remove immediately and serve

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