Farmer's Fresh Tomato Soup (#1071)

Serves
Ready
8
1.5
Hours
Prep
Cook
10
Minutes
1.3
Hours
Categories
Italian Side Low Fat Vegetarian Healthy
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Ingredients

  • 1/4 cup Extra-Virgin Olive Oil plus 2 tablespoons
  • 2 medium Onions coarsely
  • 3 Cloves Garlic minced
  • 2 Celery ribs, coarsely chopped
  • 3 pounds Italian Plum (Roma) Tomatoes washed,, stemmed, coarsely chopped
  • 1 Salt
  • 1 pinch Sugar optional
  • 3 slices Bread, Italian day-old, crusts removed
  • 4 cups Stock hot
  • 1/2 cup Basil fresh, torn in strips
  • 2 tablespoons Parsley Leaves chopped
  • 2 tablespoons Marjoram chopped
  • 6 small Marjoram Sprig for garnish

Directions

  1. Heat the oil, onions, garlic and celery in a soup pot over medium- low heat, stirring occasionally, until golden (about 20 minutes).
  2. Add the tomatoes and salt; cook, partially covered, until the tomatoes are softened, about 20 minutes.
  3. If necessary, add a pinch of sugar to balance the acidity of the tomatoes.
  4. Put the bread in a small bowl and add 1 cup of hot broth to soften.
  5. Mash the bread well with a wooden spoon.
  6. Add the softened bread and remaining broth to the tomatoes, stirring well to completely dissolve the bread.
  7. Simmer for about 30 minutes.
  8. Add the herbs during the last 5 minutes of cooking.
  9. Pass the soup through the fine blade of a food mill or purée in a food processor and strain.
  10. Put the soup back in the soup pot and correct the seasoning.
  11. Simmer for 10 minutes.
  12. Ladle into heated soup bowls and pour 1 teaspoon of olive oil over each serving.
  13. Garnish with sprigs of fresh marjoram.
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