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Home -> Soups & Stuff -> Soups
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
1/4 cup olive oil 2 medium onions, peeled and chopped 2 stalks celery, chopped 3 cloves garlic, peeled and minced 3 pounds chopped fresh tomatoes pinch sugar 4 cups chicken broth, divided 3 one inch thick slices day old bread 1/2 cup chopped fresh basil leaves 2 tbsp. minced fresh parsley leaves 2 tsp. dried marjoram, crumbled 1 tsp. salt 1 tsp. pepper
Directions
Heat olive oil in a large pot over medium heat. Add onions, celery and garlic and cook about 20 minutes until lightly browned, stirring occasionally. Add tomatoes and sugar. Cover and cook until softened, stirring occasionally, about 20 minutes. Bring 1 cup broth to a simmer in a small saucepan. Place bread in a small bowl and pour broth over. Mash bread. Stir bread mixture, remaining 3 cups broth, basil, parsley and marjoram to soup. Heat to a boil, stirring frequently. Reduce heat and simmer 30 minutes, stirring frequently. Puree soup in batches in a food processor. Strain soup into a large saucepan, pressing on solids. Heat soup to a simmer. Simmer 10 minutes. Season with salt and pepper. Ladle soup into bowls and serve.
Serves 6.
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