Herb Tomato Soup - cooking recipe

Ingredients

1 stalk celery, finely chopped
1 leek, thinly sliced
1 medium onion, finely chopped
3 Tbsp. olive oil or salad oil
1 clove garlic, minced or pressed
3 chicken bouillon cubes
1 qt. water
1/2 tsp. each dried basil, oregano and thyme leaves
1/4 tsp. black pepper
1 (1 lb.) can tomatoes
2 Tbsp. tomato paste
salt
sour cream for garnish

Preparation

In a 2 1/2 to 3-quart saucepan or Dutch oven cook celery, leek and onion in heated oil until limp.
Mix in garlic, bouillon cubes, water, herbs and pepper, stirring until bouillon cubes dissolve.
Simmer, uncovered, until vegetables are just tender, 6 to 8 minutes.