- 1 1/2 pounds [680 g] ripe tomatoes on the vine
- 1 [1-pound / 454-g] day-old crusty Italian bread
- 1 tablespoon [15 mL] olive oil
- 3 cloves garlic, crushed
- 1 tablespoon [15 mL] tomato paste
- 5 cups [1.25 L] really hot vegetable broth
- More vegetable broth or water, if needed
- 4 tablespoons [60 mL] freshly shredded basil leaves
- 2 to 3 tablespoons [30 to 45 mL] extra-virgin olive oil, or to taste
- Extra-virgin olive oil, to serve
- Rinse, wipe dry then cut an 'x' in the skin on top of each tomato.
- Transfer tomatoes into a large bowl filled with boiling water for 1 minute.
- Immediately plunge tomatoes in cold water before peeling them starting at the slit.
- Halt tomatoes, use a spoon to remove the seeds, then chop the tomatoes.
- Remove almost all the crust from the Italian bread; throw away or reserve for another use.
- Cut bread into 1-inch [2.5-cm] cubes.
- Heat olive, over high heat, into a large casserole.
- Add crushed garlic, chopped tomatoes and tomato paste.
- Lower heat and leave mixture to simmer slowly stirring from time to time for approximately 10 to 15 minutes, until reduced and thickened.
- Pour in really hot vegetable broth; bring to a boil stirring for 2 to 3 minutes.
- Lower heat ot medium, then add Italian bread cubes.
- Cook stirring for approximately 5 minutes, until bread cubes are tender and have absorbed almost all the liquid, adding more vegetable broth or water if needed.
- Mix in freshly shredded basil leaves and extra-virgin olive oil.
- Remove soup from heat; leave to rest for 5 minutes for flavors to develop.
- Serve soup into individual bowl, each serving sprinkled with a little extra-virgin olive oil.