advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Herbed Tomato Soup

  • Yield: Makes about 8 cups
Herbed Tomato Soup

Source: Martha Stewart Living, September 2005

Ingredients

  • 1/4 cup plus 2 tablespoons olive oil
  • 2 medium onions, coarsely chopped
  • 12 large garlic cloves
  • 2 celery stalks, coarsely chopped
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 tablespoons coarsely chopped fresh lovage, or celery leaves
  • 1 tablespoon plus 1 teaspoon coarse salt
  • 6 pounds tomatoes, chopped
  • 1 to 1 1/2 cups homemade or low-sodium store-bought chicken stock
  • 1/2 cup thinly sliced fresh basil leaves
  • Crostini, for serving

Directions

  1. 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.

  2. Pass soup through the medium plate of a food mill set over a large bowl; discard solids. Reheat; serve with crostini.

Related Topics