Herbed Tomato Soup

• 1/4 cup plus 2 tablespoons olive oil
• 2 medium onions, coarsely chopped
• 12 large garlic cloves
• 2 celery stalks, coarsely chopped
• 1/4 cup chopped fresh flat-leaf parsley
• 2 tablespoons coarsely chopped fresh lovage or celery leaves
• 1 tablespoon plus 1 teaspoon coarse salt
• 6 pounds tomatoes, chopped
• 1 to 1 1/2 cups homemade or low-sodium store-bought chicken stock
• 1/2 cup thinly sliced fresh basil leaves
• Crostini, for serving (recipe follows)
• 10 1/3-inch-thick slices rustic Italian bread
• 10 tablespoons extra-virgin olive oil
• 1 tablespoon coarse salt
• (makes 10)

1. Heat the oil in a large pot over medium heat.
2. Add the onions, garlic, celery, parsley, lovage, and salt.
3. Cook, stirring, until the onions are translucent, about 5 minutes.
4. Stir in the tomatoes and stock; bring to a boil.
5. Reduce heat; simmer until the tomatoes are soft and mixture is slightly reduced, 15 to 20 minutes.
6. Stir in the basil; cook until fragrant, about 5 minutes.
7. Pass the soup through the medium plate of a food mill set over a large bowl; discard the solids.
8. Reheat; serve with crostini.
9. Preheat the oven to 400F.
10. Arrange the bread in a single layer on a rimmed baking sheet.
11. Brush with the oil; sprinkle with the salt.
12. Bake until the edges are golden, 5 to 8 minutes.

olive oil, onions, garlic, celery stalks, parsley, celery, coarse salt, tomatoes, chicken, basil, crostini, italian bread, extravirgin olive oil, coarse salt

Taken from www.epicurious.com/recipes/food/views/herbed-tomato-soup-392277 (may not work)