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Farmer's Fresh Tomato Soup

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Italian Soups/stews


  • 1/4 c + 2 tb extra-virgin olive oil
  • 2 md Onions, coarsely chopped
  • 3 Cloves garlic, minced
  • 2 Ribs celery, coarsely chopped
  • 3 lb Plum tomatoes, washed, stemmed, coarsely chopped
  • Salt
  • 1 pn Sugar (Optional)
  • 3 Pieces day-old Italian bread, crusts removed
  • 4 c Hot meat broth
  • 1/2 c Fresh basil leaves, torn in strips
  • 2 tb Chopped fresh parsley
  • 2 tb Chopped fresh marjoram
  • 6 sm Fresh marjoram sprigs for garnish


Heat the oil, onions, garlic and celery in a soup pot over medium- low heat, stirring occasionally, until golden (about 20 minutes). Add the tomatoes and salt; cook, partially covered, until the tomatoes are softened, about 20 minutes. If necessary, add a pinch of sugar to balance the acidity of the tomatoes.
Put the bread in a small bowl and add 1 cup of hot broth to soften. Mash the bread well with a wooden spoon. Add the softened bread and remaining broth to the tomatoes, stirring well to completely dissolve the bread. Simmer for about 30 minutes. Add the herbs during the last 5 minutes of cooking. Pass the soup through the fine blade of a food mill or puree in a food processor and strain.
Put the soup back in the soup pot and correct the seasoning. Simmer for 10 minutes. Ladle into heated soup bowls and pour 1 teaspoon of olive oil over each serving. Garnish with sprigs of fresh marjoram.
Serves 6 to 8.
[ "We Called It Macaroni"; Nancy Verde Barr; Knopf; ISBN 0-394-55798-0 ]
Posted by Fred Peters.
From Gemini's MASSIVE MealMaster collection at