Tomato-Broccolini Soup


  • 2 tablespoons extra virgin olive oil (EVOO)
  • 1 small carrot, chopped
  • 2 small ribs celery, finely chopped
  • 1 onion, chopped
  • 3 cloves garlic, finely chopped
  • 1 teaspoon dried oregano or marjoram
  • Salt and pepper
  • One can diced or whole fire-roasted tomatoes (28 ounces)
  • One can stewed tomatoes (14.5-ounces)
  • 2 cups chicken or vegetable stock
  • 2 bunches broccolini, cut into 2 1/2-inch florets
  • 8-10 basil leaves, torn
  • Grated Pecorino Romano cheese, for topping
  • Crusty bread, for serving


In a medium soup pot, heat the EVOO, two turns of the pan, over medium heat. Stir in the carrot, celery, onion, garlic and oregano; season with salt and pepper. Cover the pot and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the diced and stewed tomatoes and the chicken stock and bring to a simmer; cook until the vegetables are tender, about 20 minutes.

Meanwhile, bring a large saucepan of salted water to a boil. Add the broccolini and cook until crisp-tender, 3-4 minutes. Drain.

Using an immersion blender, puree the soup. Stir in the broccolini and basil; season with salt and pepper. Serve with lots of cheese and bread.

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