Home Previous Next

Splendid Table



MacGourmet downloadRustic Tomato Soup. To import, drag image to your MacGourmet recipe box.

Made with MacGourmet

Design: Luka Cvrk, Solucija.com

Rustic Tomato Soup


  • 2 medium red onions
  • ½ medium carrot
  • 1 small stalk celery with leaves
  • 4 branches Italian parsley
  • Robust extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 3 cloves large garlic, minced
  • ½ cup tightly-packed fresh basil leaves, chopped
  • 2 to 3 pounds delicious ripe tomatoes, peeled and chopped, or one 1 28-ounce can whole tomatoes, drained
  • 14-ounce can whole tomatoes, drained
  • Water
  • ¾ loaf rugged country bread of mixed grains (without fat or sweeteners), sliced and left to dry for a day
  • More olive oil
  • 6 ounces Pecorino Toscano, Pecorino di Pienza, Toscanello, American sheep cheese, or young Asiago, shredded (optional)
  • 2 tablespoons tightly-packed fresh basil, chopped (optional)


1. Mince together the onion, carrot, celery, and parsley until very fine. Film the bottom of a 6-quart pot with oil and set over medium heat. Stir in the minced vegetables, with a little salt and freshly ground black pepper. Saute to rich golden brown in about 8 minutes. Blend in garlic and basil, and cook another minute. Add tomatoes, crushing them with your hands. Boil 10 minutes, or until thick and flavorful.

2. Stir in 6 cups water, or a ladleful for each diner. Simmer 10 minutes, uncovered, or until soup is only slightly reduced. Taste for seasoning. Just before serving, break up the bread into bite-sized pieces and add it to soup, or place the bread in the soup bowls. Ladle the soup into the bowls and serve hot. The soup is also good at room temperature.

3. Sprinkle each serving with a teaspoon or two of olive oil and generous black pepper. A little chopped fresh basil is a modern touch, and a very good one. Pass the cheese if desired.