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Tomato and Bread Soup
Time: 40 mins
Ingredients
- 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
Directions
- 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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