Bread and Tomato Soup
Our take on this soup is faithful to the classic flavors. Assorted marinated vegetables from the local Italian deli are nice to start, and wedges of almond cake with espresso are a great finish.
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 servings; can be doubled
Italian
Soup/Stew
Tomato
Basil
Simmer
Bon Appétit
- 3 tablespoons extra-virgin olive oil
- grated parmesan cheese
- 1 cup chopped red onion
- 2 large garlic cloves, minced
Preparation Divide basil and garlic between 2 large soup bowls. Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add onion and sauté 3 minutes. Add broth, tomatoes and bread and bring soup to boil. Reduce heat to medium-low, cover and simmer until bread is falling apart, about 8 minutes. Transfer soup to processor. Using on/off turns, blend to coarse puree. Season soup with salt and pepper. Ladle into bowls over basil and garlic. Drizzle with remaining 1 tablespoon oil. Sprinkle with cheese.
