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In the Sacramento Valley, where winters are mild, our family garden thrived. Even in frosty nights, we harvested bountiful crops, especially tomatoes. My father, a professional chef, transformed these tomatoes into a winter delight: Chunky Tomato Soup. This soup, with its Italian flair and garden-fresh vegetables, was more than a meal—it was a story of our garden and heritage, warming us during crisp winter evenings.
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The Tale of Dad’s Chunky Tomato Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 6-8
- Category: Soups
Ingredients
- Fresh Tomatoes (about 8 medium-sized, or 6 cups chopped) – Picked and stored from our fall harvest.
- Olive Oil (2 tablespoons) – The golden elixir to start our soup.
- Garlic (4 cloves, minced) – For that aromatic base.
- Onion (1 large, chopped) – Adds sweetness and depth.
- Carrots (2 medium, diced) – Sweetness and color.
- Celery (2 stalks, diced) – For crunch and flavor.
- Red Bell Pepper (1, chopped) – Adds a hint of sweetness and color.
- Zucchini (1 medium, diced) – From our summer surplus, frozen and stored.
- Tomato Paste (2 tablespoons) – Intensifies the tomato flavor.
- Vegetable Broth (4 cups) – The foundation of our soup.
- Dried Oregano (1 teaspoon) – For that Italian flair.
- Dried Basil (1 teaspoon) – A must for any tomato-based soup.
- Bay Leaf (1) – Adds depth and complexity.
- Salt and Pepper (to taste) – Essential seasonings.
- Fresh Parsley (2 tablespoons, chopped) – For garnish and a burst of freshness.
- Grated Parmesan Cheese (for serving) – Optional, but highly recommended.
Instructions
- Prep the Tomatoes: If using fresh tomatoes, blanch them in boiling water for 30 seconds, then transfer to an ice bath. Peel, core, and chop them into chunks. If using stored tomatoes, ensure they’re properly thawed and chopped.
- Sauté the Base: In a large pot, heat the olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until they become translucent and aromatic.
- Add the Vegetables: Toss in the diced carrots, celery, red bell pepper, and zucchini. Cook for about 5 minutes until they start to soften.
- Tomato Time: Stir in the tomato paste, followed by the chopped tomatoes. Mix well to coat the vegetables.
- Simmer Away: Pour in the vegetable broth and add the dried oregano, basil, and bay leaf. Season with salt and pepper to taste. Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 30-40 minutes. This allows the flavors to meld beautifully.
- Finishing Touches: Remove the bay leaf and adjust seasoning if needed. Stir in the chopped fresh parsley.
- Serve: Ladle the chunky tomato soup into bowls. Top with grated Parmesan cheese if desired.
Serving Suggestions
This hearty soup is perfect with a slice of crusty bread, ideally fresh out of the oven. Serve with a dollop of fresh cream butter to elevate the experience. A simple mixed green salad with a light vinaigrette complements the soup nicely, adding a refreshing contrast to the rich flavors.
Beverage Pairings
For an authentic and warming experience, pair this soup with a robust red wine like a Chianti or a Sangiovese. If you prefer something non-alcoholic, a glass of sparkling water with a squeeze of lemon works wonderfully to cleanse the palate.
