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Butter-Braised Tomato Soup
In “The Essentials of Classic Italian Cooking,” Marcella Hazan shared her now-famous recipe for a sublimely delicious, remarkably simple sauce made with nothing more than tomatoes, onion and butter. This soup turns that sauce into a light meal. If you own an immersion blender, the soup can be pureed directly in the pot, but the texture won’t be as velvety as if processed in a conventional blender. We top individual bowlfuls with olive oil-toasted baguette slices, a dollop of pesto and shaved Parmesan. Homemade pesto is best, of course, but store-bought is fine; we’ve found, however, that refrigerated pesto tastes fresher than the shelf-stable type sold in jars. A Y-style vegetable peeler is the best tool for planing off wide, thin shavings from a chunk of Parmesan cheese.
4
Servings
Don’t use underripe tomatoes. The best soup is made with ripe, in-season tomatoes. However, in non-summer months, Campari tomatoes (also known as cocktail tomatoes) work almost as well. We don’t recommend cherry or grape tomatoes, as their tough skins don’t puree well.
40 minutes
Ingredients
-
2
tablespoons extra-virgin olive oil
-
8
¼-inch-thick baguette slices
Directions
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01In a large Dutch oven over medium-high, heat the oil until shimmering. Add the bread and cook until golden brown on both sides, about 2 minutes per side; transfer to a large plate and sprinkle with salt and pepper.
Very tasty and easy to make! My 3yo also enjoyed it!