Tuscan Tomato Soup

The secret to this soup lies in the slow simmer. When cooking anything with tomatoes, you want it to lose its "tomato-y" taste. Meaning you must slowly cook out the tomatoes' acidity or tinniness, allowing their sweetness to emerge.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. For the soup: empty the tomatoes into a large bowl and crush them with your hands. Set aside.

Step 2

2. In a large pot, heat 3 tablespoons of the olive oil over medium-high heat. Add the onion, shallot, if using, and garlic, and cook until they begin to soften - you do not want them to color. Stir in the tomatoes and two-thirds of the basil leaves and bring the mixture to a boil. Add the chicken stock and return to a boil. Season with salt and pepper, reduce the heat to low, and simmer, covered, for about 40 minutes.

Step 3

3. For the croutons: in a saute pan, heat 1 tablespoon of the olive oil over medium heat. Working in batches so as not to crowd the pan, fry the bread cubes until golden brown, setting them aside as you go. When they're all done, drizzle them with the remaining 1 teaspoon olive oil.

Step 4

4. Serve the finished soup topped with the croutons and garnish with basil. Place the leftover croutons in a serving dish on the table for replenishing.