Everybody needs a “gold standard” tomato soup recipe – especially in the winter. This is my new one! This tasty recipe was adapted from Mad Hungry Cravings: 173 Recipes for the Food You want to Eat Right Now by Lucinda Scala Quinn. A great book.
The soup is creamy but creamless; it is slightly pink from the emulsification of the tomatoes and stock. We ate it with extra-sharp cheddar grilled cheese sandwiches and green salad. Mmmm. Grilled cheese croutons would be wonderful as well. Stay warm! My kids are on snow day #3 today!! 🙂 
Yield: Serves 8 to 10
- 1/4 cup extra virgin olive oil, plus more for serving, if desired
- 4 large shallots, finely chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 tsp coarse salt
- 4 28-oz cans whole tomatoes in juice (I used Cento San Marzano tomatoes)
- 4 cups chicken (or vegetable) stock
- 6 x 1 1/2-inch piece Parmesan rind
- grated Parmesan, for serving, optional
- Heat a Dutch oven over medium-high heat. Add the oil. When it shimmers, add the shallots, carrots, and celery, season with the salt, and sauté until soft and golden, 6 to 8 minutes.
- Add the tomatoes, chicken stock, and Parmesan rind; bring to a simmer, and cook, partially covered, stirring occasionally, for 45 minutes, until the soup has thickened slightly. Remove and discard the Parmesan rind.
- Working in batches, transfer the soup to a food processor or blender, and puree. (I used an immersion blender.)
- Reheat the soup, if necessary. Add more chicken stock if needed for the desired consistency.
- Divide among bowls and garnish each with a drizzle of olive oil and grated Parmesan, if desired.
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