Sunday, September 26, 2010

Tuscan Tomato Soup

Today was such a beautiful day in Melbourne. The sun was shining but there was a light breeze. The air was fresh and the mood was peaceful on a lazy Sunday afternoon.

I have similar dreams of Tuscany, though in truth i know little of the Italian region nor it's climate. But when i read the word 'Tuscan' in a dish's title i am transported to rich tomato sauces and suckling roast pig. What better a day to make a Tuscan tomato soup, rich and satisfying but simultaneously light, redolent with fresh basil and begging to be devoured with a crusty Pana Di Casa and a rich red wine.


  • 4 400gm cans diced tomatoes
  • 4 carrots
  • 2 large onions
  • 4 stalks celery
  • 3 tbsp olive oil
  • 2 tbsp butter
  • 1 handful basil
  • Salt and pepper to taste


Finely dice the onions, carrots and celery

In a large saucepan, heat the butter and oil over medium heat
Add the onions, carrots and celery and saute for 25 minutes

Add the tomatoes and cook for a further 45 minutes
Using a stick blender, puree the sauce just enough to thicken it (keep it chunky)

Season to taste with salt and pepper
Mix through the torn basil

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