Farmer's Fresh Tomato Soup
Used roma tomatos, basil and parsley from the garden, which made the soup super refreshing and tasty. Just make sure that when you puree the soup in your blender, use a towel to cover the lid tightly; or just use a hand mixer directly.
Ingredients
| ¼ | cup |
olive oil, extra-virgin
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 |
|
|
salt
|
* | ||
| 1 | pinch |
sugar
optional |
* |
| 3 | slices |
bread, italian
day-old, crusts removed |
* |
| 4 | cups |
stock
hot |
|
| ½ | cup |
basil
fresh, torn in strips |
* |
| 2 | tablespoons |
parsley leaves
chopped |
|
| 2 | tablespoons |
marjoram
chopped |
|
| 6 | small |
marjoram sprig
for garnish |
* |
Directions
Heat the oil, onions, garlic and celery in a soup pot over medium- low heat, stirring occasionally, until golden (about 20 minutes).
Add the tomatoes and salt; cook, partially covered, until the tomatoes are softened, about 20 minutes.
If necessary, add a pinch of sugar to balance the acidity of the tomatoes.
Put the bread in a small bowl and add 1 cup of hot broth to soften.
Mash the bread well with a wooden spoon.
Add the softened bread and remaining broth to the tomatoes, stirring well to completely dissolve the bread.
Simmer for about 30 minutes.
Add the herbs during the last 5 minutes of cooking.
Pass the soup through the fine blade of a food mill or purée in a food processor and strain.
Put the soup back in the soup pot and correct the seasoning.
Simmer for 10 minutes.
Ladle into heated soup bowls and pour 1 teaspoon of olive oil over each serving.
Garnish with sprigs of fresh marjoram.
Nutrition Facts
Serving Size 338g (11.9 oz)
