Rustic Tomato Soup

Mario Batali
Servings: 6 to 8
30 to 60 min
Part 1 of 2

Nothing is cozier than a big bowl of tomato soup!

  • Ingredients
  • step-by-step directions
Rustic Tomato Soup
  • 4 tablespoons extra virgin olive oil
  • 1 medium yellow onion (chopped)
  • 2 cloves garlic (minced)
  • 2 cans San Marzano tomatoes (28 ounces each)
  • 1/2 pound day-old Italian peasant bread (roughly torn)
  • 2 cups water
  • 1 1/2 cups fresh torn basil leaves
  • kosher salt and freshly ground black pepper (to taste)
  • freshly grated Parmigiano-Reggiano (to garnish)
  • In a large pot, heat the olive oil over medium-high heat, add the onion and garlic, sauté until translucent about 3-5 minutes. Add the tomatoes and their juices, bring to a boil, then lower to a simmer, until the tomatoes break down about 6-8 minutes.
  • Stir in the stale bread and water and simmer until the bread has absorbed as much liquid as possible, about 8-10 minutes. Using an immersion blender, puree the soup until slightly smooth.
  • Garnish with torn basil and grated Parmiagiano-Reggiano.
  • Serve immediately.
  • Helpful Tips:
    - Serve with Mini Grilled Cheese with Fontina and OTTO Black Truffle Honey.
    - If serving at a cocktail party, serve in shot glasses or espresso cups.
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