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Tuscan Tomato Soup
Remo Berdux, Executive Chef, Ritz Carlton Seoul

Note: This dish is popular as a use for old bread, preferably some sort of hearty French or Italian bread is good. Also, this is not a true "soup" as it is more like a salad.

5 tsp olive oil
1/2 oz garlic, chopped
3 ozs onion, chopped
3 ozs carrot, diced
3 ozs celery, diced
2 lbs peeled tomatoes (fresh or canned)
2 pints chicken stock
Day old French or Italian Bread, cubed
Fresh basil
Extra virgin olive oil

In a large pan, heat the olive oil and add the garlic, onions, carrots and celery, slowly saute until tender. Add the tomatoes and simmer for approximately 20 minutes. Add the chicken stock. Bring to a boil then simmer again. With a whisk, gradually break up the tomatoes. Then incorporate the bread till the correct consistency is achieved (it will be quite thick.) Season to taste with sugar and salt and pepper. To serve, garnish with basil, parmesan and olive oil.

Yield: Approximately 2 servings

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