Servings:
Makes about 8 cups Servings
Ingredients
- 1/4 cup plus 2 tablespoons olive oil
- 2 cup medium onions, coarsely chopped
- 12 cup large garlic cloves
- 2 cup celery stalks, coarsely chopped
- 1/4 cup chopped fresh flat-leaf parsley
- 2 tablespoon coarsely chopped fresh lovage, or celery leaves
- 1 tablespoon plus 1 teaspoon coarse salt
- 6 pound tomatoes, chopped
- 1 pound to 1 1/2 cups homemade or low-sodium store-bought chicken stock
- 1/2 cup thinly sliced fresh basil leaves
Preparation
Baking Directions:
Heat oil in a large pot over medium heat.
Add onions, garlic, celery, parsley, lovage and salt.
Cook, stirring, until onions are translucent, about 5 minutes.
Stir in tomatoes and stock; bring to a boil.
Reduce heat; simmer until tomatoes are soft and mixture is slightly reduced, 15 to 20 minutes.
Stir in basil; cook until fragrant, about 5 minutes.
Pass soup through the medium plate of a food mill set over a large bowl; discard solids.
Reheat.
Serve with crostini.
