Yield: Serves 4 to 6 with leftovers
from Lynne's Sunday Suppers, March 2000
A meal-in-a-bowl inspired by an old southern recipe, this soup invites improvisation. Change the seasonings, finish it off with dollops of yogurt, or shredded cheese.
Cook to Cook: Put the canned tomatoes in a big bowl and ask the children to crush them with their hands - messy, but great fun. I don't like canned crushed tomatoes, because they often contain low-quality tomato paste that can give dishes an unpleasant metallic taste.
March's Sunday Suppers Menu
Lynne's Menu Introduction
Roasted Asparagus-Orange Salad
Judy's Best Cornbread
Sunday Tomato Soup
- 2 medium to large onions
- 1/3 cup tightly-packed parsley leaves
- 1 15-ounce can chickpeas, rinsed and drained extra-virgin olive oil
- 3 large cloves garlic, minced
- 1/2 cup tightly-packed fresh basil leaves
- 1/2 teaspoon each dried thyme leaves, ground allspice, ground cumin, and coriander
- pinch hot red pepper flakes
- 1/2 cup dry white wine
- 2 28-ounce cans whole tomatoes
- 6 to 8 cups vegetable or chicken broth
- 1. Mince together the onions and parsley. Lightly film the bottom of a 6 to 8-quart pot with olive oil. Set over medium high heat, stir in the onion mixture, chickpeas, some salt and pepper, and saute until the onions are golden.
- 2. Blend in the garlic, herbs and spices. Stir for about a minute or until fragrant. Add the wine and cook down to almost nothing. Cook in the tomatoes at a simmer for about 10 minutes or until thick.
- 3. Add broth, bring to a gentle simmer, partially cover and cook 20 to 30 minutes. Soup should be thick, but not a stew. Season to taste and serve hot.