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tuscan tomato soup

Tuscan Tomato Soup

  • Author: Simone Miller
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Category: Main Course
  • Cuisine: Italian


  • 4 pounds tomatoes or two 28 ounce cans diced or crushed tomatoes
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, (cut into small dice)
  • 2 carrots, (cut into small dice)
  • 2 ribs celery, (cut into small dice)
  • 1 teaspoon salt
  • 4 cloves garlic, (minced)
  • 1 teaspoon minced fresh rosemary
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 5 cloves roasted garlic (from the rosemary garlic oil (below))
  • 2 cups chicken or veggie broth
  • 1 tablespoon balsamic vinegar

for the rosemary garlic oil:

  • ¾ cup extra virgin olive oil
  • 4 inch sprig rosemary
  • 5 cloves garlic (whole and unpeeled)


  1. If using fresh tomatoes: Cut a shallow “X” in the bottom of each tomato and place in a large stock pot. Pour enough boiling water over the tomatoes to cover them. Put the lid on and allow to sit for 10 minutes. Drain the tomatoes and rinse with cool water. Return to the pot and peel, discarding the peels and returning the tomatoes back to the pot. Pull off the stems and crush the tomatoes with your hands so you have a loose puree.
  2. Meanwhile, In a large pot, heat the olive oil over medium-high heat. Add the onion, carrot, celery, and salt. Sauté for 10-12 minutes, or until softened, stirring occasionally.
  3. Add the garlic and rosemary and cook another minute, and then stir in the tomato paste. Add the crushed tomatoes, bay leaf, roasted garlic and broth and bring to a simmer. Cover and turn the heat down to medium-low. Cook for 20 minutes. Uncover and stir in the balsamic vinegar. Turn up the heat to medium-high and simmer uncovered, for an additional 10 minutes.
  4. Remove the bay leaf and coarsely puree the soup, either by pureeing half in a blender, or with an immersion blender. Stir in two tablespoons of the rosemary garlic oil. Season to taste with salt and pepper.
  5. Drizzle each bowl with 1-2 teaspoons of the rosemary garlic oil.

To make the rosemary garlic oil:

  1. In a small sauce pan, combine the olive oil, rosemary and garlic. Place over low heat and allow to infuse for 45 minutes, or until the garlic is very soft. Peel the garlic and reserve. Store the oil in a glass jar.