Tomato and Bread Soup

Name: Tomato and Bread Soup
Yield: 4 portions
Ingredients: 2 tablespoons olive oil; 2 tablespoons minced garlic; Salt and freshly ground pepper, to taste; 1½ tablespoons minced shallots; 5 slices day-old sourdough bread, sliced diagonally ¼ inch thick; 2 pounds ripe tomatoes, peeled, seeded, and chopped; ⅔ cup Berta’s Chicken Stock or canned broth; freshly grated Parmesan cheese (optional); Chopped fresh basil (optional); ¼ cup slivered fresh basil leaves

Preparation info

4
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

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
1½ tab

Soup

Method

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.
Add the tomatoes, basil, stock, and salt and pepper. Stir, and simmer for 15 minutes.
Tear the bread into 1 inch pieces