Tomato-Broccolini Soup

By dashy_65

Ingredients

• 2 tablespoons extra-virgin olive oil (EVOO)
• 1 small carrot, chopped
• 2 small ribs celery, finely chopped
• 1 onion, chopped
• 3 cloves garlic, finely chopped
• 1 teaspoon dried oregano or marjoram
• Salt and pepper
• One 28-ounce can diced or whole fire-roasted tomatoes
• One 14.5-ounce can stewed tomatoes
• 2 cups chicken or vegetable stock
• 2 bunches Broccolini, cut into 2 1/2-inch florets
• 8 to 10 basil leaves, torn
• Grated pecorino-romano cheese, for topping
• Crusty bread, for serving

Details

Servings 4
Adapted from rachaelraymag.com

Preparation

Step 1

In a medium soup pot, heat the EVOO, 2 turns of the pan, 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.
Meanwhile, bring a large saucepan of salted water to a boil. Add the Broccolini and cook until crisp-tender, 3 to 4 minutes. Drain.

Using an immersion blender, puree the soup. Stir in the Broccolini and basil; season with salt and pepper. Serve with lots of cheese and bread.