Broccolini and Tomato Soup

Broccolini and Tomato Soup

Ingredients

  1. 2 tablespoons extra-virgin olive oil
  2. 1 small carrot, chopped
  3. 2 small ribs celery, finely chopped
  4. 1 onion, chopped
  5. 3 cloves garlic, finely chopped
  6. 1 teaspoon dried oregano or marjoram
  7. Salt and pepper
  8. 1 28-ounce can diced or whole fire-roasted tomatoes
  9. 1 14.5-ounce can stewed tomatoes
  10. 2 cups chicken or vegetable stock
  11. 2 bunches broccolini, cut into 2 1/2-inch florets
  12. 8 to 10 basil leaves, torn
  13. Grated pecorino-romano cheese, for topping
  14. Crusty bread, for serving

Directions

  1. In a medium soup pot, heat the extra-virgin olive oil over medium heat. Stir in the carrot, celery, onion, garlic and oregano; season with salt and pepper. Cover the pot and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the diced and stewed tomatoes and the chicken stock and bring to a simmer; cook until the vegetables are tender, about 20 minutes.
  2. Meanwhile, bring a large saucepan of salted water to a boil. Add the broccolini and cook until crisp-tender, 3 to 4 minutes. Drain.
  3. Using an immersion blender or a blender, puree the soup. Stir in the broccolini and basil; season with salt and pepper. Serve with grated cheese and crusty bread.

Serves 4.

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