I wish I could send everyone on the East Coast soup- that snow storm looked like quite the doozy. A tiny (extremely tiny) part of me wished I was there for the whole first big storm of the season wonder. But I’m just fine living my life without the need for a shovel. Hey-I did my time in Upstate New York, and am officially retired from shoveling and wearing more than 3 layers at once.
Since I can’t send everyone soup, a recipe for soup will have to do. This one is super simple to make and has the comfort of tomato soup with just enough heartiness to make it substantial and filling. If you eat beans, some white beans such as navy or cannellini are a great addition – add them (cooked) before you puree the soup.
Tuscan Tomato Soup
prep time: 20 minutes | cook time: 30 minutes | serves: 4-6
4 pounds tomatoes or two 28 ounce cans diced or crushed tomatoes
2 tablespoons extra virgin olive oil
1 medium onion, cut into small dice
2 carrots, cut into small dice
2 ribs celery, cut into small dice
1 teaspoon salt
4 cloves garlic, minced
1 teaspoon minced fresh rosemary
1 tablespoon tomato paste
1 bay leaf
5 cloves roasted garlic, from the rosemary garlic oil (below)
2 cups chicken or veggie broth
1 tablespoon balsamic vinegar
rosemary garlic oil (recipe below)
- If using fresh tomatoes: Cut a shallow “X” in the bottom of each tomato and place in a large stock pot. Pour enough boiling water over the tomatoes to cover them. Put the lid on and allow to sit for 10 minutes. Drain the tomatoes and rinse with cool water. Return to the pot and peel, discarding the peels and returning the tomatoes back to the pot. Pull off the stems and crush the tomatoes with your hands so you have a loose puree.
- Meanwhile, In a large pot, heat the olive oil over medium-high heat. Add the onion, carrot, celery, and salt. Sauté for 10-12 minutes, or until softened, stirring occasionally.
- Add the garlic and rosemary and cook another minute, and then stir in the tomato paste. Add the crushed tomatoes, bay leaf, roasted garlic and broth and bring to a simmer. Cover and turn the heat down to medium-low. Cook for 20 minutes. Uncover and stir in the balsamic vinegar. Turn up the heat to medium-high and simmer uncovered, for an additional 10 minutes.
- Remove the bay leaf and coarsely puree the soup, either by pureeing half in a blender, or with an immersion blender. Stir in two tablespoons of the rosemary garlic oil. Season to taste with salt and pepper.
- Drizzle each bowl with 1-2 teaspoons of the rosemary garlic oil.
rosemary garlic oil
¾ cup extra virgin olive oil
4 inch sprig rosemary
5 cloves garlic, whole and unpeeled
- In a small sauce pan, combine the olive oil, rosemary and garlic. Place over low heat and allow to infuse for 45 minutes, or until the garlic is very soft. Peel the garlic and reserve. Store the oil in a glass jar.
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