Rustic Italy
G Breckenridge
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La Belle Cuisine - More Soup Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Martha Stewart's Tuscan Tomato Soup

“It breathes reassurance, it offers consolation; after a weary day,
it promotes sociability… There is nothing like a bowl of hot soup…”
~ Louis DeGouy, 'The Soup Book'

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Tuscan Terrace
G Breckenridge
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Tuscan Tomato Soup
The Martha Stewart Cookbook:
Collected Recipes for Every Day
Martha Stewart, October 1995, Random House, Inc.

Makes 8 to 10 servings

"Signora Adorni in the Italian town of Camaiore gave me her recipe
for tomato soup using red, ripe tomatoes from the August garden. I
use my home-canned tomatoes all winter long, with excellent results."

1/4 cup olive oil
4 tablespoons butter
4 carrots, peeled, finely diced
4 stalks celery, finely diced
3 medium onions, minced
3 quarts canned tomatoes with juice or
14 large ripe fresh tomatoes, peeled and seeded
1/2 cup finely chopped fresh parsley
6 leaves fresh basil

Heat oil and butter in a heavy nonreactive pot. Cook the carrots, celery
and onions for about 20 minutes or until very tender. Add the tomatoes,
breaking them up a bit with a wooden spoon, and continue cooking over
moderate heat for 25 to 30 minutes longer. Stir in the parsley and basil,
season with salt and pepper, cook a minute or so longer, and serve hot.

Variation: This soup can be puréed and thinned with light cream for a
more elegant presentation. Stir a teaspoon of pesto into each bowl of
soup and top with a dollop of sour cream.
 

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