-
Farm Fresh Tomato Soup ...
Ingredients
- 4 Tbsp. extra virgin olive oil
- 2 x onions minced
- 3 x garlic cloves - (to 4) chopped
- 2 x celery stalks with leaves minced
- 3 lb fresh (preferably) or possibly canned plum tomatoes peeled, and well minced Salt to taste
- 1 pch sugar if the tomatoes aren't sweet sufficient
- 2 x thin slices day-old Italian bread crusts removed
- 4 c. beef, chicken, or possibly vegetable stock
- 1/2 c. basil leaves chopped
- 2 Tbsp. chopped parsley
- 2 Tbsp. chopped fresh marjoram or possibly oregano (can substitute 1/2 tspn of either dry)
- 6 x fresh basil leaves cut paper thin strips
Directions
- Saute/fry onions, garlic, and celery in the oil over medium-low heat in a large saucepan, stirring occasionally, till the vegetables are golden brown (about 20 min). Add in the tomatoes and salt. Cook on medium, partially covered, till the tomatoes are softened - about 20 min. If you think it needs it, add in a healthy pinch of sugar to balance acidity.
- Tear the bread into pcs in a small bowl and pour in 1 c. of the warm broth. Let it absorb and soften - then mash it with a wooden spoon and scrape into the tomatoes. Pour in the rest of the stock and bring to a boil, stirring well to completely dissolve the bread. Turn the heat to low and simmer for 30 min.
- Add in the herbs and simmer for 5 - 10 min. Season to taste.
- When ready to serve, ladle into soup bowls. Garnish with shredded basil leaves and pour 1/2 tsp. extra virgin olive oil over each serving.
- Comments: Wonderfully fresh and Italian, this warm soup for 4 to 6 practically comes with cows mooing and chickens scratching, it's which redolent of the countryside. Chunky, filling, and unusually textured, it's a meal in itself.
Share Recipe
Similar Recipes
Leave a review or comment
