Recipe information
Yield
makes about 8 cups
Ingredients
1/4 cup plus 2 tablespoons olive oil
2 medium onions, coarsely chopped
12 large garlic cloves
2 celery stalks, coarsely chopped
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons coarsely chopped fresh lovage or celery leaves
1 tablespoon plus 1 teaspoon coarse salt
6 pounds tomatoes, chopped
1 to 1Ā 1/2 cups homemade or low-sodium store-bought chicken stock
1/2 cup thinly sliced fresh basil leaves
Crostini, for serving (recipe follows)
Crostini
10Ā 1/3-inch-thick slices rustic Italian bread
10 tablespoons extra-virgin olive oil
1 tablespoon coarse salt
(makes 10)
Preparation
Step 1
Heat the oil in a large pot over medium heat. Add the onions, garlic, celery, parsley, lovage, and salt. Cook, stirring, until the onions are translucent, about 5 minutes. Stir in the tomatoes and stock; bring to a boil. Reduce heat; simmer until the tomatoes are soft and mixture is slightly reduced, 15 to 20 minutes. Stir in the basil; cook until fragrant, about 5 minutes.
Step 2
Pass the soup through the medium plate of a food mill set over a large bowl; discard the solids. Reheat; serve with crostini.
Crostini
Step 3
Preheat the oven to 400Ā°F. Arrange the bread in a single layer on a rimmed baking sheet. Brush with the oil; sprinkle with the salt. Bake until the edges are golden, 5 to 8 minutes.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright Ā© 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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