Instructions: Place tomatoes, potatoes, onion and garlic in a pan and cover with stock.

Bring to a boil, cover and simmer very gently for 2 hours. sieve the pan and liquidize the vegetables. Return the vegetables to the washed pan and enough of their liquid to form a thick, but runny soup. Peel the button onions and boil in salted water until soft, about 10 minutes. Add the onions to the soup, and garnish with parsley just before serving.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.