Tomato and Bread Soup

Preparation info
  • 4

    portions
    • Difficulty

      Easy

Appears in

By Sheila Lukins and Julee Rosso

Published 1989

  • About

This was once the porridge of Tuscany. Make sure the tomatoes and basil are fresh, the bread stale, and the garlic lavish. Serve it at room temperature. We like it with extra chopped basil on top.

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons minced garlic
  • tab

Method

  1. Heat the olive oil in a large saucepan. Add the garlic and shallots, and cook over medium-low heat until soft and translucent, 10 minutes.
  2. Add the tomatoes, basil, stock, and salt and pepper. Stir, and simmer for 15 minutes.
  3. Tear the bread into 1 inch pieces