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Tuscan Tomato Soup
From Dorothy McNett's recipes at www.dorothymcnett.com. You must use a wonderful full bodied extra-virgin olive oil! This serves 6 as a main soup coarse.
2 tablespoons extra virgin olive oil, plus more for serving
In heavy bottomed stainless steel saucepan or saute pan, heat the 2 tablespoons oil. Add chopped onion and garlic and cook over medium heat about 10-12 minutes, or until onion is turning golden. Add tomatoes and broth. Bring to a boil, reduce heat and simmer, uncovered, about 20 minutes to cook tomatoes and to blend flavors. In meantime, slice the bread into pieces about 1/2 inch thick. Place bread slices in a single layer on a baking sheet and broil about 1-2 minutes until golden brown on the top. Turn each slice over and brush liberally with olive oil. Broil until golden brown, usually about 1-2 minutes. Set aside while you finish the soup. Using a masher, or a food processor or other blender, puree the tomato mixture coarsely. It does not need to be smooth, just blended nicely with some texture remaining from the tomatoes. Add chopped basil, pepper and salt. Place bread slices in shallow flat soup bowls. Ladle the soup over the bread and DRIZZLE WITH MORE EXTRA VIRGIN OLIVE OIL!!! Serve.
Recipe created 2012-09-30.