Serves 4 to 6 with leftovers
©2000 Lynne Rossetto Kasper. The Splendid Table™ and Lynne's Sunday Suppers™ are trademarks owned by Lynne Rossetto Kasper. All rights are reserved.

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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.