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Tuscan Tomato Soup

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  Extra-virgin olive oil 2 Tablespoon
  Onion 1 Large, chopped
  Garlic 2 Clove (10 gm), chopped
  Very ripe tomatoes 3 Pound, peeled, cored, seeded, and coarsely chopped
  Chicken broth 4 Cup (64 tbs)
  Lightly packed basil leaves 1 Cup (16 tbs), coarsely chopped (Fresh)
  Crusty italian bread slice 6 (Each About 3 Inches Wide, 5 Inches Long, And 1/2 Inch Thick)
  Salt To Taste
  Pepper To Taste

Heat 2 tablespoons oil in a 4- to 5-quart pan over medium heat.
Add onion and garlic and cook, stirring occasionally, until onion is golden (about 15 minutes).
Stir in tomatoes, then broth.
Bring mixture to a boil over high heat; reduce heat and simmer, uncovered, until tomatoes are very soft when pressed (about 20 minutes).
In a food processor or blender, whirl tomato mixture (a portion at a time, if necessary) just until coarsely pureed.
Stir in basil; season to taste with salt and pepper.
While soup is cooking, place bread slices in a single layer on a baking sheet and broil about 4 inches below heat until golden brown on top (1 to 2 minutes).
Turn slices over, brush each well with oil, and broil until golden brown on other side (1 to 2 more minutes).
Place one slice of toasted bread in the bottom of each of 6 wide, shallow soup bowls.
Ladle soup over bread and drizzle with oil.

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