Recipe~ Mediterranean Tomato Soup
This is a wonderful soup that is delicious and full of flavor. It’s also low in fat and cholesterol, and can be made vegetarian by using vegetable broth.
Mediterranean Tomato Soup
3 tablespoons olive oil
28 ounce can whole tomatoes (and basil) with juice
1 large onion, diced (3/4 cup)
2 celery stalks, diced (1/2 cup)
2-3 cloves of garlic, minced
1 teaspoon dried basil or 2 teaspoons fresh basil, julienned
2 cups chicken broth (or vegetable stock)
1 bay leaf
1/8 teaspoon baking soda
1/4 teaspoon ground celery seed
1/4 teaspoon dried oregano
salt and pepper to taste
4 tablespoons tomato paste
In a large, dutch oven or large saucepan,over medium heat add 3 tablespoons of olive, onions and celery. Sweat vegetables, until onions are translucent. Add garlic and cook for 3-5 minutes. Add tomatoes (with a large spoon, break up tomatoes into small pieces), chicken broth, tomato paste, basil leaf, celery seed, basil and oregano. Stir mixture. On low heat, simmer soup mixture for 20-30 minutes. Add baking soda ( soup will slightly foam) and stir soup. Cover and simmer for 10 minutes more, add salt and pepper to taste. Remove from heat. Puree soup in a food processor. Ladle into bowls with a toasted or grilled slice of garlic french bread topped with melted mozzarella cheese. Enjoy!
Note: I’ve also used this tomato soup over pasta and added freshly, grated Parmesan cheese for a quick and easy lunch. If you prefer cream of tomato soup, add milk or half and half to taste. This is a wonderfully versatile and delicious soup, that is so easy to make!