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.


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.


Time to prepare: 1 hour, 20 minutes.


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