Bread and Tomato Soup
Soups • Italian
Description
Bread and Tomato Soup
Ingredients
- Garlic 3 cloves
- Basil 0 oz
- Marinated cherries 20 oz
- Olive Oil 5 fl oz
- Canned Tomatoes (Pelati) 30 oz
- Stale Bread 20 oz
- Salt to taste
- Ground Black Pepper to taste
- Olive Oil 0 fl oz
Step-by-Step Guide
Step 1
Preheat the oven to 355°F (Gas Mark 4).
Step 2
Peel and finely chop the garlic, then chop the basil leaves and finely chop the stems.
Step 3
Prick the cherry tomatoes and place them on a baking tray, sprinkle with one of the chopped garlic cloves and a quarter of the basil leaves. Drizzle with extra virgin olive oil, sprinkle with salt and black pepper, toss, and bake for 20 minutes.
Step 4
Meanwhile, heat some oil in a large skillet, add the remaining garlic and basil stems, and sauté for 1 minute or until soft.
Step 5
Add the canned tomatoes, breaking them up with a spoon, then add 300 ml of water. Bring to a boil, then reduce the heat to low and simmer for 15 minutes.
Step 6
Tear the bread into the soup, mix well, and season to taste. Tear most of the remaining basil leaves and let the soup steep on low heat for 10 minutes.
Step 7
By this time, the cherry tomatoes will be ready. Add them to the soup, making sure to scrape all the juices and stuck bits from the baking tray.
Step 8
Mix the soup well — it should have a thick, silky, porridge-like consistency. Add a little water if necessary.
Step 9
Remove from heat, add the extra virgin olive oil, and serve in bowls. Garnish with the remaining basil.
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