Tomato Bread Soup
I have a ton of San Marzano tomatoes coming in from the vegetable garden right now. These tomatoes are meaty, mild with just a little juice - perfect for this traditional Tuscan soup. The bread added to the soup soaks up the broth, turning into a dumpling-like consistency. Topped with a little grated Parmesan, this is a great way to prepare fresh summer tomatoes, basil, onions and garlic.
Ingredients
- 3 tbsp. olive oil
- 1 clove garlic, sliced
- 1 small onion, finely chopped
- 1 cup basil, chopped
- 2 lb. plum tomatoes, peeled, seeded, diced
- 2 cups chicken stock
- 2 cups peasant bread, stale, crust removed, cubed
- 1/2 tsp. kosher salt
- black pepper, ground to taste
- parmesan cheese, grated for garnish
Instructions
Place bread cubes on a baking sheet and bake in 250 degree F oven for 25 minutes, or until crisp.
Peel the tomatoes. Cut them into quarters and remove the cores and seeds.
Chop the tomatoes. A food processor makes this step easier, but be careful not to over process. The tomatoes should be chunky.
Heat the olive oil in a medium saucepan. Add the onion and garlic. Cook for about 5 minutes or until soft, but not brown.
Add the tomatoes, basil, chicken stock, salt and pepper. Bring to a boil, reduce the heat and simmer for about 20 minutes.
Add the bread cubes. Stir until well blended and continue to simmer for a minute or two.
Remove the soup from the burner and allow to stand at room temperature for 30 minutes.
Serve warm topped with freshly grated Parmesan.
Notes
Time to prepare: 1 hour, 20 minutes.
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