|  home | feedback | help          
Features on StarChefs home

2424 Pico Boulevard
Santa Monica, CA 90405

Tomato Soup with Bocconcinis
Chef Jill Davie of Josie Restaurant – Santa Monica, CA
Adapted by StarChefs

Yield: 8 Servings


  • 15 tomatoes
  • 1 quart water
  • ½ cup olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1/3 cup flour
  • 3 sprigs thyme
  • 5 leaves basil, whole
  • 5 peppercorns
  • 1 bay leaf
  • Salt and pepper, to taste
  • 24 small mozzarella balls (bocconcinis)
  • Basil leaves for garnish

Cook tomatoes in simmering water for 20 minutes or until tender. Puree in blender with water in batches. Strain to remove skin and seeds.

Heat olive oil in medium pot over medium heat. Add onions and sweat. Add garlic and cook approximately one minute. Whisk flour into pot slowly to make light roux. Add tomato liquid slowly, whisking constantly to avoid any lumps.

Wrap thyme, basil, peppercorns and bay leaf in cheesecloth and tie with string to make bouquet garni. Drop bouquet garni into soup and simmer very gently for thirty minutes. Remove bouquet and season with salt and pepper.

Serve soup in shallow bowls garnished with three balls of mozzarella and one leaf of basil each.


 Published: April 2004
 Sign up for our newsletters!|Print this page|Email this page to a friend
 QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
  Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy