Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon extra virgin olive oil
  • 1 medium yellow onion
  • finely chopped
  • 2 medium ribs celery
  • finely chopped
  • 1 large carrot
  • finely chopped
  • 6 medium fresh basil leaves
  • torn into pieces
  • Salt
  • 3 cloves garlic
  • finely chopped
  • 1/4 cup tomato paste
  • 6 large ripe tomatoes
  • peeled and chopped
  • 3 cups chicken stock
  • Fresh ground black pepper
  • Fresh basil leaves
  • cut into thin ribbons
  • Grated parmesan cheese
  • Red pepper flakes
  • Tomato concassé (peeled
  • seeded
  • and chopped tomato)

Instruction

  • Heat the oil in a large saucepan over medium-low heat
  • Add the onion, celery, carrot and basil
  • Season with salt, cover and cook, stirring occasionally, until softened but not colored, 5-7 minutes
  • Add the garlic and cook for about 1 minute, until aromatic
  • Stir in the tomato paste and cook for 2 minutes then add the tomatoes and chicken stock, and season with salt and pepper
  • Increase the heat to high and bring to a simmer, then reduce the heat and simmer for 20 minutes to break down the tomatoes and blend the flavors
  • Working in batches, pour the soup into a blender and blend until smooth (or leave part of it chunky); return the soup to a new pan
  • Spoon into bowls and serve with your choice of garnish
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