Bread and Tomato Soup
Main Dishes • Italian
Description
For a richer flavor, it is better to use a pre-made garlic baguette, which can be purchased at the supermarket. If there is no garlic baguette available, it can be replaced with a regular one.
Ingredients
- Marinated cherries 20 oz
- Garlic 3 cloves
- Basil 1 bunch
- Olive Oil 9 tablespoons
- Ocean salt to taste
- Ground Black Pepper to taste
- French Baguette 1 piece
- Canned Tomatoes (Pelati) 2 cans
Step-by-Step Guide
Step 1
Pierce the whole cherry tomatoes with a knife, finely chop 1 clove of garlic. Separate the basil leaves from the stems. Finely chop a third of the stems and mix with the tomatoes and garlic. Drizzle with a small amount of olive oil, place on a baking sheet, and bake in a preheated oven at 355°F for about 20 minutes.
Step 2
In a large pot, pour in 1-2 tablespoons of olive oil, add the remaining 2 minced cloves of garlic and finely chopped basil stems. Stir and cook over low heat for about a minute.
Step 3
Add the tomatoes along with their juice. The total volume of both cans should be 1600 g. Fill one of the empty cans (800 g volume) with water and pour it into the pot. Mash the tomatoes with a fork, bring to a boil, and simmer for 15 minutes.
Step 4
Break the garlic baguette into small pieces, add to the pot, and stir. Add salt and pepper to taste, as well as the basil leaves.
Step 5
Remove the baking sheet with cherry tomatoes from the oven. Add the tomatoes and all the juice that has formed during this time to the pot. Mix thoroughly.
Step 6
Remove the pot from the heat, add 6-7 tablespoons of olive oil to the soup, and stir. Serve the soup in bowls.
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