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Zuppa Pomodoro di Toscano (Tuscan Tomato Soup)

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Level: Easy

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Description

This isn’t the bland, tasteless catsup-like soup from the famous red and white can of your youth. This is a full-bodied, hearty and flavourful gift from Tuscany. You can either use fresh Roma tomatoes or whole, canned Italian style tomatoes. If you opt for the latter, use genuine San Marzano tomatoes from Italy. It’s worth the few pennies more in taste.

Ingredients

  • 5 cups Whole Tomatoes, Peeled, Seeded And Diced
  • 2 cups Chicken Stock
  • 2 whole Large Yellow Onions, Peeled And Finely Diced
  • 1-½ cup Heavy Whipping Cream
  • 1 cup Basil Pesto, Yours Or See My Recipe
  • 3 Tablespoons Extra Virgin Olive Oil
  • Kosher Or Sea Salt, To Taste
  • Freshly Ground Black Pepper, To Taste

Preparation

1. Heat oil in a medium-sized, heavy-bottomed soup pot over low heat. Add the diced onions and sauté until softened and translucent (do not brown).
2. Add the tomatoes and allow to simmer. When the tomatoes are at a simmer, add the chicken stock.
3. Continue simmering for about 15 minutes, giving the flavours time to combine.
4. Add the whipping cream and pesto. Remove from the stove and carefully pour the soup into the container of a blender or food processor and process to the consistency you desire (we enjoy the soup slightly chunky).
5. Pour the soup back into the pot and return to a simmer over low heat. Taste and adjust seasoning with salt and black pepper.
6. Serve warm accompanied by crusty Italian or French bread.

One Comment

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Profile photo of culinarycapers

culinarycapers on 4.6.2010

Pesto and tomato soup… heaven! Great recipe.

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