TOMATO SOUP - ZUPPA DI POMODORO

Nothing beats homemade tomato soup with garden fresh tomatoes.

There are many versions of tomato soup: creamy, spicy, with croutons or with grilled cheese.  This is a classic version of the soup.

Ingredients:

1 finely chopped onion 

4 tablespoons of olive oil

2 cloves of garlic minced

6 large tomatoes

Sprig of fresh basil

Sprig of celery

Salt and Pepper

Croutons

1 slice of Italian bread

1 tablespoon of butter

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Place the washed tomatoes in a pan of boiling water for a minute or two to remove skin and then chop them.

In a stockpot heat oil.  Add onion and garlic and cook until translucent.  Add the chopped tomatoes, salt and pepper and bring to a boil.  Reduce heat and simmer for 15 to 20 minutes. 

 

While the soup is cooking, toast a slice of Italian bread and cut into cubes.  In a pan, add a tablespoon of butter and brown it.  Add the bread cubes into the pan tossing few times.

Remove pan from heat.

Using a blender, puree soup until smooth.  Return to stove to heat up. 

All that remains is to serve the tomato soup with a basil leaf on the plate and some croutons.

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