Victoria’s Tomato Soup Recipe


| 3/25/2014 2:57:00 PM


Tomato soup is delicious any time of year. I find it to be both hearty and refreshing. My favorite tomatoes are Italian; I’m a local food advocate, but I bend the rules when it comes to tomatoes…there is a perfection to the Italian tomato. I prefer the San Marzano fruit, however any “Made in Italy” tomato will do. This staple of Italian cuisine is picked from the vine at the peak of ripeness and therefore packed full of sunshine, a touch sweeter than all other tomatoes.

Buon Appetito!

Homemade Tomato Soup
Photo by Victoria Greenstreet

Victoria's Tomato Soup Recipe

• 28 ounces preserved chopped tomatoes (If not your own preserves then preferably San Marzano)
• 2/3 cup evoo, divided
• 1 large yellow onion, diced
• 1 celery stalk, diced
• 1 small fennel bulb, diced
• 3 large cloves garlic, minced
• 2 teaspoons fresh thyme leaves
• 2 cups chicken stock
• 1 bay leaf
• 1 Parmesan rind 
• sea salt and freshly ground black pepper, to taste

1. Preheat oven to 425 F.



2. Strain the chopped tomatoes, reserving the juice and spread on a baking sheet. Drizzle with 1/3 cup of evoo and season with sea salt and freshly ground black pepper. Roast in 425 F oven until caramelized, about 20 minutes.



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