I had a very busy weekend out of the house, attending 2 workshops, amongst other activities. This morning I was in the mood to spend some time in the kitchen cooking. Having a craving for soup, I decided to make an old favorite, Martha Stewart’s Tuscan Tomato Soup from her Entertainingbook. This soup is simple to make with most of the time spent chopping the veggies. If you have some chopped veggies already in the fridge or freezer, using them will save you some prep time.
Homemade Chunky Tomato Soup
1/4 cup olive oil
4 T. of butter 4 carrots, peeled and chopped
4 stalks of celery, chopped 3 medium onions, chopped
3 quart bags of cherry tomatoes
1/2 cup finely chopped parsley
salt & pepper to taste
Melt the butter and heat the olive oil in a heavy-bottomed pot. Add the carrots, celery, and onion to the pot, and cook until softened, about 20 minutes. The butter and olive oil will keep the onion translucent.
Add the tomatoes and parsley and cook for another 20 minutes or so. Season to taste and serve hot with a nice crusty loaf of bread.
The original tomato soup recipe calls for 3 quarts of regular tomatoes or 14 tomatoes, chopped and seeded. I like the smaller size of the cherries along with their sweeter flavor.
Martha finely chops her vegetables for this recipe; I prefer mine chunky style.
To vary the soup, add a small type of pasta like orzo or other veggies like finely chopped kale.
If you want a smooth soup, use an immersion blender to puree the soup in the pot.
Because I love meeting new people and sharing, this post is linked to:
Monday Mania, Homestead Barn Hop, Tasty Tuesday, Tuesday Night Supper Club, Hearth and Soul Blog Hop, Feature Yourself Friday, Fresh Bites Friday, Soup Recipes at Real: The Kitchen and Beyond, Busy Monday, Inspire Me Monday, Masterpiece Monday, Recipe Sharing Mondays, Nomday, Teach Me Tuesday, The Scoop, Tweak It Tuesday, The Inspiration Board, Totally Tasty Tuesday, Tasty Tuesday