Peasant Tomato Soup

Name: Peasant Tomato Soup
Yield: Makes about 8 cups (2 l); 8 first-course servings
Cuisine: Indian
Ingredients: 4 medium cloves garlic, smashed and peeled; ¾ pound (360 g) bulbs fennel, trimmed, peeled, cut into quarters, and cored; 2 small onions, quartered; 4 small carrots, peeled and cut across into 2-inch (5-cm) lengths; Fresh basil leaves, cut across into narrow strips, to taste; 2 tablespoons fresh lemon juice; 2 cups (500 ml) Chunky Tomato Base, lightly crushed canned tomatoes (not plum) with their juice, or sterile-pack chopped tomatoes; 3 tablespoons olive oil; 1½ tablespoons cornstarch; 4 cups (1 l) Basic Chicken Stock or commercial chicken broth; 5 teaspoons kosher salt, or less if using commercial broth

Preparation info

Makes about 8 cups 2 l ) ;
8
first-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

A hearty, very good soup, and very quick too, since it uses tomato base or canned or boxed tomatoes and premade stock. A bowl full of the garden’s best.

Ingredients

4 small carrots, peeled and cut across into 2-inch (5-cm) lengths
2 small onions, quartered
¾ pound (

Asia
Europe
Italy
China
India
Genoa
Milan
Starter
Mediterranean
Summer
Gluten-free
Soup
Tuscany

Method

In a food processor, coarsely chop the carrots, onions, fennel, and garlic. Scrape into a medium saucepan. Stir in the oil. Cook over medium heat, stirring occasionally, for 4 minutes.

Meanwhile, in the food processor, purée the tomatoes; or pass through the fine disc of a food mill.

In a small bowl, dissolve the cornstarch in a small amount of the stock. Whisk into the rest of