Steve DiFillippo opened his first restaurant at age 24. Today he is Chef/Owner of Davio’s Northern Italian Steakhouse and Avila Modern Mediterranean restaurant, with locations in Boston, Philadelphia, Atlanta, and New York City, as well as Gillette Stadium.
He is also owner of an expanding line of Davio’s products sold in 3,000 markets in 40 states, including Costco, BJs, Stop & Shop, Big Y, and other supermarkets.
As TV host of the Emmy Award winning “Dish It Up” on Style Boston, Steve and the Davio’s brand have been featured in such media outlets as NBC’s Today Show, FOX Sports, Better TV, ABC, CBS, New York Times, Time, Bloomberg News, The Boston Globe, and the Boston Business Journal, to name a few.
With guests constantly asking how he did it, Steve shares with us his wildly engaging story of starting and running a successful restaurant, and living life to the fullest along the way, in his new book, It’s All About the Guest (Lyons Press, October 2013).
Steve DiFillippo’s Tomato Soup
Print recipe | Meal type | Basil, Chicken Broth |
| Season | Fall, Spring, Winter |
Ingredients
- 2 each - 28 oz cans Hand Crushed San Marzano Tomatoes
- 1 loaf Italian Bread, cubed
- 1 large White onion, sliced
- 3 oz Butter, cubed, unsalted
- 1 quart Chicken Stock
- 2 Tbsp. Basil, julienne Parsley, chopped
Directions
| 1 | Melt butter in stock pot; add onions and cook until translucent. |
| 2 | Add tomatoes and chicken stock. |
| 3 | Simmer for 1 hour. |
| 4 | Add cubed bread, simmer for 45 minutes. |
| 5 | Remove from heat, set aside until cool. |
| 6 | Purée smooth. |
| For Service: | |
| 7 | Bring soup to a simmer. |
| 8 | Season to taste with salt and pepper. |
| 9 | Garnish with Soft Goat Cheese and Chive Crostini. |