Recipe: Herbed Tomato Soup with Crostini (using fresh tomatoes)

HERBED TOMATO SOUP WITH CROSTINI

1/4 cup plus 2 tablespoons olive oil
2 medium onions, coarsely chopped
12 large garlic cloves
2 celery stalks, coarsely chopped
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons fresh lovage or celery leaves, coarsely chopped
1 tablespoon plus 1 teaspoon coarse salt
6 pounds tomatoes, chopped
1 to 1 1/2 cups homemade or low-sodium store-bought chicken stock
1/2 cup fresh basil leaves, thinly sliced
Crostini (for serving, recipe follows)

Heat oil in a large pot over medium heat. Add onions, garlic, celery, parsley, lovage, and salt. Cook, stirring, until onions are translucent, about 5 minutes.

Stir in tomatoes and stock; bring to a boil. Reduce heat; simmer until tomatoes are soft and mixture is slightly reduced, 15 to 20 minutes. Stir in basil; cook until fragrant, about 5 minutes.

Pass soup through the medium plate of a food mill set over a large bowl; discard solids. Reheat; serve with crostini.

CROSTINI
Makes 10 pieces, 5 servings

10 slices rustic Italian bread (1/3-inch thick)
10 tablespoons extra-virgin olive oil
1 tablespoon coarse salt

Preheat oven to 400 degrees F.

Arrange bread in a single layer on a rimmed baking sheet. Brush with oil; sprinkle with salt. Bake until edges are golden, 5 to 8 minutes.

Makes 8 cups (8 appetizer or 4 supper size servings)
Source: Martha Stewart