Tuscan Tomato Soup

Name: Tuscan Tomato Soup
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: European, Italian, Mediterranean
Ingredients: 2 28 ounce cans San Marzano plum tomatoes; 3 tablespoons extra virgin olive oil; 1 onion, finely chopped; 1 small shallot, finely chopped, optional; 3 cloves garlic, finely chopped; 10-12 fresh basil leaves, torn; 16 ounces chicken stock, warm; kosher salt; freshly ground black pepper; 1 tablespoon plus 1 teaspoon extra virgin olive oil; 4 cups dry Italian bread, cut into cubes

4 steps

Prep:15minCook:50min

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.

Updated at: Sat, 17 Feb 2024 15:07:01 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories295.3 kcal (15%)

Total Fat11.8 g (17%)

Carbs37.9 g (15%)

Sugars11.9 g (13%)

Protein10.1 g (20%)

Sodium871.3 mg (44%)

Fiber5.9 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 x 28 ounceSan Marzano plum tomatoes

cans

3 tablespoonsextra virgin olive oil

1onion

finely chopped

1shallot

small, finely chopped, optional

16 ounceschicken stock

warm

kosher salt

freshly ground black pepper

1 tablespoonextra virgin olive oil

4 cupsItalian bread

dry, cut into cubes

Instructions

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.

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