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Fresh Tomato Soup




Source of Recipe


Internet


List of Ingredients




1/3 cup virgin olive oil
1 cup finely chopped sweet onion
4 large garlic cloves, mashed
1-½ teaspoons ground cumin
7 pounds tomatoes, cored and coarsely chopped
2 cups chicken stock
Freshly ground pepper
¼ cup coarsely chopped flat-leaf parsley
¼ cup coarsely chopped celery leaves|
Freshly shredded Parmesan cheese for garnish



Recipe



Heat 1/3 cup of the olive oil in a soup pot. Add the onion, garlic and a large pinch of salt and cook over low heat, stirring occasionally, until the onion is softened, about 5 minutes. Stir in the cumin and cook until fragrant, about 1 minute. Add the tomatoes and bring to a boil. Cook over moderate heat, stirring occasionally, until the tomatoes are soupy, about 20 minutes.

Pass the soup through a food mill or find sieve, pressing hard on the solids to extract all the liquid. Return the soup to the pot. Add the chicken stock and season with salt and pepper. Simmer over moderate heat until reduced to 10 cups, about 25 minutes. Stir in the parsley and chopped celery leaves. Ladle the soup into shallow bowls, garnish with the grated Parmesan cheese and serve hot.