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Homemade Tomato Soup

Serves 6 to 8


1 large white onion, sliced

3 ounces unsalted butter, cubed

Two 28-ounce cans crushed San Marzano tomatoes

1 loaf cubed Italian bread (Focaccia preferred)

1 quart chicken stock

2 tablespoons julienned basil

2 tablespoons chopped parsley

Salt and pepper to taste


Melt the butter in a stock pot.  Add the onions and cook until translucent.  Add the tomatoes and chicken stock.  Simmer for at least an hour.

Add the cubed bread.  Simmer for 45 minutes.

Remove from the heat and set aside until cool; then puree until smooth.

When ready to serve, bring the soup to a simmer.  Add basil and parsley and season with salt and pepper to taste. 

Serve with a garnish of soft goat cheese and chive crostini, if desired.

This recipe is featured on show 2926 – Eat and Enjoy!


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