Steve DiFillippo’s Tomato Soup

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Steve DiFillippo’s Tomato Soup
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.