Categories: Soup
Ingredients
- 2 tbsp. olive oil
- 2 shallots, finely chopped
- 1 carrot, peeled and chopped
- 1 celery stalk, chopped
- 2 tsp coarse salt
- Two 28-oz. cans whole tomatoes in juice
- 2 to 3 cups chicken broth
- 3x1 1/2 inch piece Parmesan rind
- Garnishes: olive oil or butter and grated Parmesan
Directions
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Heat a Dutch oven over medium-high heat. Add the oil. When it shimmers, add the shallots, carrots, and celery, season with salt and saute until soft and golden, 6 to 8 minutes.
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Add the tomatoes, 2 cups of the chicken broth, and Parmesan rind, bring to a simmer, and cook, partially covered, stirring occasionally, for 45 minutes, until the soup has thickened slightly. Remove and discard the Parmesan rind.
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Transfer the soup to a blender, working in batches, and puree. Reheat the soup. Add more chicken broth if needed for desired consistency.
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Divide among bowls and garnish each with a drizzle of olive oil or a small pat of butter and grated Parmesan.