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RECIPE: Classic Tomato Soup

This soup is amazing, it may be one of my new favorite soups. I have been a fan of Lucinda Scala Quinn since her first book, Mad Hungry Feeding Men and Boys came out when I was in college. It was literally the cookbook that taught me how to cook. I was single and had not a man or boy in sight to cook for, but it gave me an outlet in graduate school to eat that didn’t include Ramen and mac and cheese. When Mad Hungry Cravings came out I could not wait to get it. The recipes are more specific to foods you are literally craving, and this soup was something I was craving one early fall day that was rather cool. It hit the spot, got better with leftovers, and made a wonderful lunch for work as well. The cost was inexpensive and most of the ingredients you probably already have on hand! Give it a try and let us know what you think, it’s the new staple soup in our house.

Classic Tomato Soup

From: Mad Hungry Cravings by Lucinda Scala Quinn. Artisan. New York, NY. February 2013.

 

  • 2 tablespoons extra virgin olive oil
  • 2 shallots finely chopped
  • 1 carrot, peeled and chopped
  • 1 celery stalk, chopped
  • 2 teaspoons coarse salt
  • Two 28-ounce cans whole tomatoes in juice**
  • 2 to 3 cups low-sodium chicken broth
  • A 3-by-1 ½-inch Parmesan rind (optional)
  • Garnishes:extra virgin olive oil or butter and grated parmesan cheese
*Lucinda recommends Muir Glenn organic whole tomatoes. This is what I use for all my tomato needs including this soup. They aren’t too acidic and have a great robust taste to them.
  1. Heat a dutch oven over medium-high heat. Add the oil. When it shimmers, add the shallots, carrots, and celery, season with salt, and saute until soft and golden, 6-8 minutes.
  2. Add the tomatoes, 2 cups of the chicken broth, and Parmesan rind, if using, bring to a simmer, and cook, partially covered, stirring occasionally, for 45 minutes, until the coup has thickened slightly. Remove and discard the Parmesan rind.
  3. Transfer the soup to a blender, working in batches, and puree. Reheat the soup, if necessary. Add more chicken broth if needed for the desired consistency.
  4. Divide among bowls and garnish each with a drizzle of olive oil or a small pat of butter and grated parmesan cheese, if desired.