Tomato and Bread Soup

czwartek, 13 lutego 2014

Tomato and Bread Soup

Time: 40 mins


  • 1/2 tablespoon olive oil
  • 1/2 cup onion, finely diced
  • 1 minced garlic clove
  • 10 large basil leaves, roughly chopped
  • 1 lb tomato, very ripe cored and roughly chopped (about 6 small tomatoes)
  • 2 cups vegetable broth
  • 4 slices bread, baguette day-old thickly sliced
  • salt, to taste
  • fresh ground black pepper, to taste
  • 2 teaspoons extra virgin olive oil
  • 2 teaspoons parmesan cheese, freshly grated


  • 1 In a dutch oven, heat the olive oil over medium heat. Add the onion and garlic, cook and stir occasionally for 5 minutes. Add the basil and tomatoes to mixture and simmer for 15 minutes.
  • 2 Add the vegetable broth, bread, salt and pepper and simmer for an additional 15 minutes. Stir with a wooden spoon to break up the slices of bread.
  • 3 Ladle the hot soup into bowls, garnish with a drizzle of extra virgin olive oil and a sprinkling of Parmesan cheese before serving.

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