Tuscan Tomato Soup

  • Yield : 8 to 10 servings
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  • 1/4 cup olive oil
  • 4 tablespoons (1/2 stick) unsalted butter
  • 4 carrots, peeled and finely diced
  • 4 stalks celery, finely diced
  • 3 medium onions, minced
  • 3 quarts canned tomatoes with juice or 14 large, ripe fresh tomatoes, peeled and seeded
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 6 leaves fresh basil (optional)
  • Coarse salt and freshly ground pepper
  • Croutons, for serving, recipe follows


Step 1

Heat the oil and butter in a Dutch oven. Cook the carrots, celery, and onions for about 20 minutes, or until very tender. Add the tomatoes and continue cooking over moderate heat for 25 to 30 minutes longer. Stir in the parsley and basil, season with salt and pepper, cook a minute or so longer, and serve hot with croutons.

Step 2


Step 3

1 baguette, cut on the diagonal into 1/4-inch-thick slices

Step 4

2 cloves garlic, crushed

Step 5

1 teaspoon coarse salt

Step 6

1/4 cup olive oil

Step 7

1/2 teaspoon freshly ground black pepper

Step 8

1/4 cup grated Parmesan

Step 9

Heat the oven to 450 degrees F.

Step 10

Line a baking sheet with a silpat (a French nonstick baking mat) or parchment paper; set aside.

Step 11

Place the garlic on a clean work surface. Sprinkle with salt. Using the side of a large knife, rub the garlic and salt together to form a paste. Transfer to a small bowl, and add oil, pepper, and cheese. Stir to combine. Spread the mixture onto the bread slices and place on the prepared baking sheet.

Step 12

Bake until golden brown and fragrant, 5 to 7 minutes.

Step 13

Yield: 8 servings


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