Tomato Soup
Yields 6 – 8 Portions
2 each – 28 oz cans
Hand Crushed San Marzano Tomatoes
1 loaf
Italian Bread, cubed
1 large
White onion, sliced
3 oz
Butter, cubed, unsalted
1 quart
Chicken Stock
2 Tbsp.
2 Tbsp.
Basil, julienne
Parsley, chopped
Melt butter in stock pot; add onions and cook until translucent.
Add tomatoes and chicken stock.
Simmer for 1 hour.
Add cubed bread, simmer for 45 minutes.
Remove from heat, set aside until cool.
Purée smooth.
For Service:
Bring soup to a simmer.
Season to taste with salt and pepper.
Add basil and chopped parsley
Garnish with Soft Goat Cheese and Chive Crostini.
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