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

1. 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.

2. 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.

3. Transfer the soup to a blender, working in batches, and puree. Reheat the soup. Add more chicken broth if needed for desired consistency.

4. Divide among bowls and garnish each with a drizzle of olive oil or a small pat of butter and grated Parmesan.

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