Tuscan Tomato Soup

The Blonde Bear Tavern in Taos Ski Valley, New Mexico is located in Edelweiss Lodge and Spa where guests may "discover the peak of luxury in Taos Ski Valley".  Executive Chef Joseph Wrede creates refined European alpine cuisine with a devotion to seasonality and local ingredients, which guests may enjoy at their candle-lit tables in this welcoming, sophisticated, and warm oasis from the blistery weather outside .  Chef Joseph is featured in the Ski Town Soups cookbook with two utterly unique soup recipes: East Indian Spinach Soup and Curry Carrot Soup.  He also shared his Tuscan Tomato Soup recipe with us!  

This soup is also a warm oasis from the chilly winter weather!  It requires three important ingredients: tomato sauce, beef stock and stale bread.  Try making this soup as a second-day meal following a spaghetti dinner with homemade pasta sauce.  Maybe, even try making it on Monday, February 4th, as it is National Homemade Soup Day!

Tuscan Tomato Soup

4 cups of homemade tomato sauce

4 cups beef or veal stock

1 onion, peeled and diced

1 cup of stale farm house style bread, banquette works fine

Extra virgin olive oil

Salt to taste

Red pepper flakes to finish

Over a medium high flame place a soup pot. Slightly cover bottom of pot with extra virgin olive oil. Add diced onion and stir until translucent about five minutes. Add tomato sauce and beef stock bring to a simmer about ten minutes. Add bread and cook for another twenty five minutes. Puree soup until smooth. Salt and taste. Serve warm, garnished with a few drops of extra virgin olive oil.


Jennie Iverson
Jennie Iverson

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