Bread Tomato Soup
Servings: 4
  • 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.