This tomato soup is equally good alongside a grilled cheese sandwich or as the first course of an elegant meal. The contribution of the wine is subtle, but the resulting soup has real depth of flavor.
|3||Tbsp. olive oil|
|2||celery stalks, chopped|
|3||cloves garlic, minced or pressed|
|1||cup dry white wine|
|1||can (28 ounces) crushed tomatoes|
|2 to 3||cups chicken or vegetable stock|
|~||Salt and pepper to taste|
Make this into Tomato-Basil Soup by adding 1 cup grated Cheddar cheese and 3 Tbsp. chopped fresh basil after puréeing.
Add 1 teaspoon fennel seeds to the sautéing vegetables for a punchier taste.
This content is from the Meera S.T. Vargo collection.
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