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Martha Stewart's Tuscan Tomato Soup



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“It breathes reassurance, it offers consolation; after a weary day,
it promotes sociability… There is nothing like a bowl of hot soup…”
~ Louis DeGouy, 'The Soup Book'

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Tuscan Tomato Soup

The Martha Stewart Cookbook:
Collected Recipes for Every Day

Martha Stewart, October 1995, Random House, Inc.

Makes 8 to 10 servings

"Signora Adorni in the Italian town of Camaiore gave me her recipe
for tomato soup using red, ripe tomatoes from the August garden. I
use my home-canned tomatoes all winter long, with excellent results."

1/4 cup olive oil
4 tablespoons butter
4 carrots, peeled, finely diced
4 stalks celery, finely diced
3 medium onions, minced
3 quarts canned tomatoes with juice or
14 large ripe fresh tomatoes,
peeled and seeded
1/2 cup finely chopped fresh parsley
6 leaves fresh basil

Heat oil and butter in a heavy nonreactive pot. Cook the carrots, celery
and onions for about 20 minutes or until very tender. Add the tomatoes,
breaking them up a bit with a wooden spoon, and continue cooking over
moderate heat for 25 to 30 minutes longer. Stir in the parsley and basil,
season with salt and pepper, cook a minute or so longer, and serve hot.

Variation: This soup can be puréed and thinned with light cream for a
more elegant presentation. Stir a teaspoon of pesto into each bowl of
soup and top with a dollop of sour cream.

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Summer Soup

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