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May 05, 2014

Sicilian Tomato Soup with Garlic and Fresh Shaved Parmesan

A richly flavored dish that is simple to make puts this recipe at the top of my list of favorites.
Use fresh tomatoes when in season, otherwise use canned tomato puree. If you like more texture use canned diced tomatoes, they will hold their shape even after several hours of cooking.

Serves 8


  • 2 cups tomato puree (or when in season 5 large tomatoes, halved and seeded)
  • 2 cups beef broth (Swanson’s)
  • 3 cloves garlic, minced
  • 1/2 cup onions, finely chopped
  • Salt and pepper to taste
  • 1/2 cup fresh basil leaves, finely chopped
  • 1 tablespoon extra virgin olive oil
  • 2-3 ounces Parmesan Reggiano, freshly shaved


    If using fresh tomatoes, place tomatoes skin side up under the broiler and roast until skin turns dark. Remove from heat, cool, peel, remove seeds and finely chop

    In a soup kettle, sauté garlic and onions. Add beef stock, tomatoes (if using fresh tomatoes add the juice from roasting as well). Bring to a slow boil. Reduce heat, season with salt and pepper and cook for 20 minutes on low. Add basil and oil, cook 10 additional minutes. Adjust seasoning to taste.
    Garnish with cheese and serve warm.

    Cooking wiser:

    Adjust thickness of soup by adding more sauce (or tomatoes) or thin soup by adding more beef broth.

  • Posted by terri at May 5, 2014 03:50 AM