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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe is from Rachael Ray. I like the addition of broccolini to tomato soup. Ingredients:
2 tablespoons extra virgin olive oil |
1 small carrot, chopped |
2 small celery ribs, finely chopped |
1 onion, chopped |
3 garlic cloves, finely chopped |
1 teaspoon dried oregano or 1 teaspoon marjoram |
salt |
pepper |
1 (28 ounce) can diced fire-roasted tomatoes or 1 (28 ounce) can whole fire-roasted tomatoes |
1 (14 1/2 ounce) can stewed tomatoes |
2 cups chicken stock or 2 cups vegetable stock |
2 bunches broccolini, cut into 2 1/2 inch florets |
8 -10 basil leaves, chopped |
pecorino romano cheese, grated |
crusty bread, for serving |
Directions:
1. In medium soup pot, heat the olive oil over medium heat; stir in the carrot, celery, onion, garlic, oregano.
2. Season with salt and pepper.
3. Cover the pot and cook, stirring occasionally, until slightly softened, about 5 minutes.
4. Add the diced and stewed tomatoes and the chicken stock and bring to a simmer; cook until the vegetables are tender, about 20 minutes.
5. Meanwhile, bring a large saucepan of salted water to a boil.
6. Add the broccolini and cook until crisp-tender, 3-4 minutes;drain.
7. Using an immersion blender, puree the soup.
8. Stir in the broccolini and basil; season with salt and pepper.
9. Serve with cheese and bread.
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