Difficulty: Easy - for beginners
1/4 C plus 2 TBSP unsalted butter
2 Large tomatoes, choppped
1 Carrot, peeled and coarsely chopped
1 Large celery stalk, coarsely chopped
1 small onion, chopped
1 Garlic clove, crushed
1 (28 ounce) can crushed tomoatoes w/ puree
3/4 cup tomato juice
3 TBSP tomato paste
2 TB golden brown sugar
1/4 tsp white pepper
1/2 lb mushrooms, sliced
1/2 TBSP chopped fresh parsley
1/2 tsp chopped fresh oregano
1/2 tsp chopped fresh basil
1/2 tsp chopped fresh thyme
1 C whipping cream
2 C chicken stock
4 oz mozzarella cheese, shredded
8 thin slices of provolone cheese
Melt 2 TBSP butter in large sacuepan over low heat. Add half of the chopped tomatoes, carrot and celery and half of chopped onion and cook 10 min. stirring occasionally. Add garlic and saute 2 min. Mix in crushed tomatoes, tomato juice, tomato paste, sugar and pepper. Cover and cook over low heat 1 1/2 hours, stirring occasionally.
Cool tomato mix slightly. Puree in blender. Set puree aside.
Melt remaining 1/4 C butter in saucepan over medium heat. Add remaining chopped tomatoes, remaing onion, mushrooms, parsely, oregano, basil, and thyme and saute until vegetables are tender (about 8 min).
Mix in tomato puree and cream; soup will be very thick. Add enough stock to thin to desired consistency. cook until heated through.
Pre-heat broiler and ladle soup into oven proof bowl and top each w/ mozzarella and provolone cheese. Broil until soup bubbles and cheesel melts about 1 min. .