Tuscan Tomato Soup is full of fabulous bold flavours and incredibly delicious. I always feel super sophisticated after just one spoonful.
Tuscan Tomato Soup
This is an absolutely fabulous rustic soup full of the robust and vibrant flavour of tomatoes and basil .Topped with chunky croutons and parmesan cheese it is the stuff of an incredible lunch or special supper.
I have fallen deeply in love with it and plan to make it a regular on my winter table if just for it's cheering properties alone. It tastes wonderfully of summer and the Mediterranean and that can never be a bad thing before, during or after a British Winter.
It is a relatively simple soup where the ingredients shine brightly in a glorious ode to the Tomato. Once everything is chopped and popped into the saucepan for a jolly good bubble and meld together the fabulous vibrancy begins to develop.
When the bubbling is over and the blending complete adding the ciabatta to meld with the deeply red tomato stew is spot squeezingly satisfying.
It appears to actually melt away transforming the soup into a bowl of unctuous summer holidays.
I for one imagine myself in a sophisticated mediterranean setting....... I'm thinking olive grove with a glass of chilled white wine in my blemish free manicured hand, my vintage bike resting against a stone wall and me free of middle aged blubber and proud owner once again of a taut pelvic floor........Bliss if only for a lunchtime.
If you like this soup recipe then you might like these -
Tuscan Bread and Tomato Soup
A fabulous soup bringing the Mediterranean right to your table. Full of the robust and vibrant flavours of ripe tomatoes and basil melded with delicious ciabatta bread this is a real crowd pleaser. It can be reheated after the fact to suit a quick lunch or family feast.
- 1200 grams ripe tomatoes on the vine
- 3 cloves garlic minced
- 10 basil leaves cut into ribbons
- 1 30cm x 10 cm ciabatta crust cut off
- 250 mls dry white wine
- 250 mls tomato juice
- 250 mls chicken or veg stock
- 3 large banana shallots peeled and roughly chopped
- 2 medium carrots peeled and chopped into medium dice
- 100 grams parmesan finely grated
- 1 tbsp sugar
- ½ tsp ground black pepper
- olive oil
Preheat the oven to 200 C. I use a food processor and whizz the shallots, carrots and garlic to a fine dice before tipping into a large saucepan with a generous splosh of olive oil. You of course can do the whole lot by hand. It will be pureed later so no need to go crazy with the chopping.
Simmer gently away for five mins or so until the whole lot is softened. Meanwhile wash the tomatoes and chop in half. I use my thumbs to push out all the seeds into a bowl and then chop the remaining tomato flesh into quarters into another bowl. Give the tomatoes a generous seasoning of salt and a mix through.
Pour the wine and stock into the saucepan before adding the pepper, sugar and basil. Give the whole lot a stir through and simmer away for a few mins. Add the now seedless tomatoes and leave again to bubble gently away but this time for about 15 minutes.
In batches puree this tomato mixture in a food processor and return to the saucepan. Add the tomato juice and chunks of ciabatta. I use a potato masher to break the bread down into the soup but a wooden spoon would suffice. Season carefully to taste.
Garnish with a generous amount of Parmesan Cheese and Croutons.
Apply to Foolish Face.
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Do let me know how you got on in the comments below. I love a good old hairy chin wag.