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.
YIELD
8 servingsPREP
10 minCOOK
80 minREADY
90 minIngredients
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.
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