Fireside supper

With Autumn slowly handing the reins over to winter, its time to get out Grandma’s bowls and fill them with hot, rustic soups….my kind of food!
This weekend already has a “To Do List” attached to it….The husband doesn’t know it yet but there will be no time for feet up and napping on the couch….
Christmas waits for no one! The lights do not put themselves up nor do the trees…yes, I said trees…:)
I’m a bit of Christmas Junkie! I just love it! My recipes are already tagged on the fridge…theme’s running through my head like sugarplums! Gifts to buy, linens to be pressed, ornaments to wake from their sleepy beds, the sound of glass hitting the marble floor and someone saying “OOPS”…..sigh…….and hearing my own voice say “I loved that one”!

But wait, I’m getting off track here….
Rustic Soup!…… ok……I’m back!
I think after the long day ahead my husband will deserve this…..



Serve this hearty soup with thick pieces of crusty Italian bread and an arugula salad with chards of Parmesan cheese, a glass of red wine would be wonderful!



 6-8 slices French bread, 1 inch thick

2 tablespoons extra-virgin olive oil

1 large yellow onion, finely chopped

3 cloves garlic, minced

3 lb. ripe tomatoes, peeled and seeded, then diced  ****

4 cups chicken stock

1/2 cup finely chopped basil leaves, plus 6-8 whole leaves

salt and freshly ground pepper

1/2 cup freshly grated Parmesan cheese

Preheat the oven to 300 degrees.  Place the bread slices on a baking sheet and bake until lightly browned, turning once, 190-15 minutes total.  Set aside.

In a large soup pot over medium heat, warm the oil.  Add the onion and saute’, stirring frequently, until softened, 5-7 minutes.  Add the garlic and cook until softened but not browned, about 30 seconds.

Add the tomatoes and stock, raise the heat to high, and bring to a boil.  Reduce the heat to medium-low, cover, and cook until the tomatoes are softened, about thirty minutes.  Remove from the heat.

In a blender or food processor, puree the soup in batches, leaving a little bit of texture if desired, and return the soup to the pot.  Alternatively, process with a handheld blender in the pot until the desired consistency is reached.  Return the soup to medium heat and reheat gently.  Add the chopped basil and season to taste with salt and pepper.

To serve, place a slice of toasted bread in the bottom of each warmed bowl and sprinkle with a spoonful of Parmesan cheese.  Ladle the soup on top and garnish with a basil leaf.  Serve it immediately.

Serves 6-8


For this soup, select fully sun-ripened tomatoes that are slightly soft to the touch.  To peel and seed them, fill a saucepan three-fourths full of water and bring to a boil.  Using a sharp knife, score an X in the blossom end of each tomato.  In batches, without crowding, immerse the tomatoes in the boiling water and leave for 15-30 seconds, or until the skins just begin to wrinkle.  Remove from the pan with a slotted spoon, let cook slightly, then peel away the skins.  Cut in half crosswise and squeeze gently to dislodge the seeds.


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  1. Yum, I’ve been looking for a good tomato soup lately, thank you!

  2. Thanks. This sounds delicious. xo Laura

  3. Hi Lois, I just love tomato soup ad this recipe sounds so good and easy too. Perfect on a very cold Sunday here in Texas. Thank you for sharing love your blog and visiting from Little Cozy House.
    Have fun decorating.
    Celestina Marie

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