IE 11 is not supported. For an optimal experience visit our site on another browser.

Herbed tomato soup

SERVINGS
Makes about 8 cups Servings
RATE THIS RECIPE
(0)
SERVINGS
Makes about 8 cups Servings
RATE THIS RECIPE
(0)

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.