Soups, Stews and Legumes

Italian Tomato Soup

Many of us have pleasant memories of growing up with Tomato Soup (Campbell’s) and Grilled Cheese Sandwiches.  I don’t remember my Mom ever serving us canned tomato soup, but for some reason, I have never been a fan of Tomato Soup.  However, this recipe was very popular at D’Amico’s Café and is one of my family’s favorites.    

A light soup with amazing flavor, perfect for after the holidays when most of us have overindulged.  It doesn’t require a lot of time to prepare – yay for that!   Since most of us are spending more time in the kitchen than pre-pandemic, this is an excellent recipe for a quick and satisfying meal.  It can be topped with Toasted Cheese Croutons for even more deliciousness.  

Italian Tomato Soup

Rich and velvety, perfect for any day and any season. Most of us have the ingredients on hand, making it a perfect choice for lunch when you want to make something quick, healthy, and yummy! Spice it up by using Mezzetta Spicy Marinara, and it is spicy!
Author Rosalie D’Amico


  • 2 tablespoons butter
  • 1 small yellow onion (about 1 cup), finely chopped
  • 2 small carrots, peeled and finely chopped
  • 2 ribs celery, finely chopped
  • 3 cloves minced garlic
  • ½ fresh jalapeño seeds removed and finely diced (if you use Spicy Marinara, you might not need any more heat)
  • 1 tablespoon tomato paste
  • ½ cup white wine
  • ½ teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 5 or 6 grinds black pepper
  • 4 cups chicken stock
  • 1 jar prepared Spicy Marinara or 1 (28-ounce) can Italian style tomatoes in purée
  • ½ cup heavy cream (optional, add if a creamier bisque-like soup is preferred)
  • Fresh parsley and basil, finely chopped for serving


  • Sauté onion, carrot, celery, garlic, and jalapeño in butter for about 5 minutes.
  • Add tomato paste and cook for 2-3 minutes.
  • Add wine and continue to cook for another 5 minutes.
  • Add remaining ingredients except fresh parsley and basil. Bring to a boil, reduce heat and simmer for at least 30 minutes (up to an hour if you have time).
  • Taste and adjust seasonings – salt, pepper, spiciness.
  • The soup can be served as is at this point. But I prefer to purée it with an immersion blender, food processor, or blender, which transforms it into a velvety, rich tasting soup.


If you prefer a bisque-like soup, stir in ½ cup or more of heavy cream or add the cream with the chicken stock.

Toasted Cheese Croutons for Topping

Author Rosalie D’Amico


  • Cut ½ to ¾ inch slices from a loaf of Italian or French bread – Ciabatta works great!
  • Brush with olive oil and “toast” in a skillet on the stove top or broil until nicely browned.
  • Rub one side with a clove of garlic (optional).
  • Sprinkle with cheese of your choice (I use Parmigiano).
  • Broil briefly to melt the cheese.
  • Cut into croutons.