Dear SOS: Earlier this year my wife and I had the best Tuscan tomato soup at Bewley's on Grafton Street in Dublin, Ireland. It was thick, well-seasoned and simply delicious. We both loved it, and we have tried without success to duplicate it. Do you think you could possibly get the recipe?
John R. Browning
Dear John: Bewley's soup is a hearty blend of flavors. It's based on a rich and velvety purée that includes slow-simmered leek, onion and potato brightened with tomato and playful notes of oregano and basil. Diced tender vegetables added toward the end lend extra color and texture, and the white cannellini beans give the soup a nice depth (you might never guess it's vegetarian). Season to taste and you can call it a meal, whether you're in Ireland or the comfort of your home.
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Bewley's Tuscan bean and tomato soup
Total time: 1 hour, 45 minutes
Servings: 10 to 16
Note: Adapted from Bewley's Grafton Street Café in Dublin, Ireland
1/4 cup (½ stick) butter
VIDEO: Click here to watch this recipe being made in the L.A. Times Test Kitchen.
2 pounds baking potatoes (about 3), peeled and diced into ½-inch pieces
1 leek, diced
3 onions, diced and divided
3 cups diced celery (about 8 stalks), divided
1 (28-ounce) can tomatoes
1 pound plum tomatoes (about 4), halved lengthwise
1 teaspoon light brown sugar, more to taste