This is Devanee's recipe, and sure is yummy. I had some blender issues last time I made the soup a few years back, so make sure you take the top small round plastic insert off of the lid to let the hot liquid breathe while you blend it, and cover with a towel.
Ingredients
2 tbsp. Extra-virgin olive oil
1 large onion, chopped
3 cloves garlic, chopped
3 pounds very ripe tomatoes, peeled, cored, seeded, and coarsely chopped - (I used 4 cans of diced stewed tomatoes)
4 cups chicken broth
3/4 cup lightly packed fresh basil leaves, coarsely chopped
Salt and pepper
6 slices crusty Italian bread (each about 3 inches wide, 5 inches long, and 1/2 inch thick)
Parmesan cheese
Parmesan cheese
How to make Tuscan Tomato Soup
Heat 2 tablespoons oil in a 4- to 5-quart pan over medium heat.
Add onion and garlic and cook, stirring occasionally, until onion is golden.
Stir in tomatoes, then broth.
Bring mixture to a boil over high heat; reduce heat and simmer, uncovered, until tomatoes are very soft when pressed (about 20 minutes).
In a food processor or blender, whirl tomato mixture (a portion at a time, if necessary) just until coarsely pureed.
Stir in basil (or place in the bowl before serving); season to taste with salt and pepper.
While soup is cooking, place bread slices in a single layer on a baking sheet and broil about 4 inches below heat until golden brown on top (1 to 2 minutes).
Turn slices over, brush each well with oil, and broil until golden brown on other side (1 to 2 more minutes). - I didn't do this step.
Place one slice of toasted bread in the bottom of each of 6 wide, shallow soup bowls, and sprinkle with cheese.
Ladle soup over bread.
Add onion and garlic and cook, stirring occasionally, until onion is golden.
Stir in tomatoes, then broth.
Bring mixture to a boil over high heat; reduce heat and simmer, uncovered, until tomatoes are very soft when pressed (about 20 minutes).
In a food processor or blender, whirl tomato mixture (a portion at a time, if necessary) just until coarsely pureed.
Stir in basil (or place in the bowl before serving); season to taste with salt and pepper.
While soup is cooking, place bread slices in a single layer on a baking sheet and broil about 4 inches below heat until golden brown on top (1 to 2 minutes).
Turn slices over, brush each well with oil, and broil until golden brown on other side (1 to 2 more minutes). - I didn't do this step.
Place one slice of toasted bread in the bottom of each of 6 wide, shallow soup bowls, and sprinkle with cheese.
Ladle soup over bread.
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