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Herbed Tomato Soup

Recipe information

  • Yield

    makes about 8 cups

Ingredients

1

/4 cup plus 2 tablespoons olive oil

2

medium onions, coarsely chopped

12

large garlic cloves

2

celery stalks, coarsely chopped

1

/4 cup chopped fresh flat-leaf parsley

2

tablespoons coarsely chopped fresh lovage or celery leaves

1

tablespoon plus 1 teaspoon coarse salt

6

pounds tomatoes, chopped

1 to 1

1/2 cups homemade or low-sodium store-bought chicken stock

1

/2 cup thinly sliced fresh basil leaves

Crostini, for serving (recipe follows)

Crostini

10

1/3-inch-thick slices rustic Italian bread

10

tablespoons extra-virgin olive oil

1

tablespoon coarse salt

(makes 10)

Need to make a substitution?

Preparation

  1. Step 1

    Heat the oil in a large pot over medium heat. Add the onions, garlic, celery, parsley, lovage, and salt. Cook, stirring, until the onions are translucent, about 5 minutes. Stir in the tomatoes and stock; bring to a boil. Reduce heat; simmer until the tomatoes are soft and mixture is slightly reduced, 15 to 20 minutes. Stir in the basil; cook until fragrant, about 5 minutes.

    Step 2

    Pass the soup through the medium plate of a food mill set over a large bowl; discard the solids. Reheat; serve with crostini.

  2. Crostini

    Step 3

    Preheat the oven to 400°F. Arrange the bread in a single layer on a rimmed baking sheet. Brush with the oil; sprinkle with the salt. Bake until the edges are golden, 5 to 8 minutes.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
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