Sunday Tomato Soup
Prep time:
Cook time:
Total time:
Yield: Serves 4 to 6 with leftovers
from Lynne's Sunday Suppers, March 2000
A meal-in-a-bowl inspired by an old southern recipe, this soup invites improvisation. Change the seasonings, finish it off with dollops of yogurt, or shredded cheese.
Cook to Cook: Put the canned tomatoes in a big bowl and ask the children to crush them with their hands - messy, but great fun. I don't like canned crushed tomatoes, because they often contain low-quality tomato paste that can give dishes an unpleasant metallic taste.
March's Sunday Suppers Menu
Lynne's Menu Introduction
Roasted Asparagus-Orange Salad
Judy's Best Cornbread
Sunday Tomato Soup
Ingredients
- 2 medium to large onions
- 1/3 cup tightly-packed parsley leaves
- 1 15-ounce can chickpeas, rinsed and drained extra-virgin olive oil
- 3 large cloves garlic, minced
- 1/2 cup tightly-packed fresh basil leaves
- 1/2 teaspoon each dried thyme leaves, ground allspice, ground cumin, and coriander
- pinch hot red pepper flakes
- 1/2 cup dry white wine
- 2 28-ounce cans whole tomatoes
- 6 to 8 cups vegetable or chicken broth
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Instructions
- 1. Mince together the onions and parsley. Lightly film the bottom of a 6 to 8-quart pot with olive oil. Set over medium high heat, stir in the onion mixture, chickpeas, some salt and pepper, and saute until the onions are golden.
- 2. Blend in the garlic, herbs and spices. Stir for about a minute or until fragrant. Add the wine and cook down to almost nothing. Cook in the tomatoes at a simmer for about 10 minutes or until thick.
- 3. Add broth, bring to a gentle simmer, partially cover and cook 20 to 30 minutes. Soup should be thick, but not a stew. Season to taste and serve hot.
About The Show
In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
