Nina Brandes :: Recipes :: Tuscan Tomato Soup

Great use of tomatos and basil from your garden or from the farmers market. Presents gourmet. Can be filling as a dinner or a small bowl as a starter.

Yield: 6
Prep time: 15 Minutes
Cook Time: 45 Minutes
Course: Soups/Stews

Ingredients:

• 6-8 slices of French bread, 1 inch thick
• 2 tablespoons extra virgin olive oil
• 1 large yellow onio, finely chopped
• 3 cloves garlic minced
• 3 Ib ripe tomatoes, peeled and seeded
• 4 cups chicken broth
• 1/2 cup chopped basil leaves
• salt and freshley ground pepper
• 1/2 cup freshly grated Parmesan cheese

Instructions:

Peel and seed fully sunripened tomatoes. Score an X in the blossom end of tomato. Immerse the tomato in boiling water 15-30 seconds or until the skin wrinkles. Remove with a slotted spoon. Let cool slightly and peel. Cut in half crosswise and dislodge the seeds. 

Bake bread on 300 degree F for 10-15 minutes turning once.

Warm oil over medium heat in a large soup pot. Saute the onion 5-7 minutes. Add the garlic saute about 30 seconds.

Add tomatoes and stock, bring to a boil then reduce heat back to medium-low and cook 30 minues.Remove from heat.

In a blender or use a hand held blender (my prefernce because easier and  less mess) puree the soup leaving a bit for texture. Return soup to medium heat, add chopped basil and season to taste with salt and pepper.

To serve, place a slice of toasted bread in the bottom of each bowl and sprinkle a spoonful of Parmesan cheese. Ladle soup on top and garnish with a basil leaf.