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Ripe Tomato And Bread Soup

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Ingredients
  Ripe tomatoes 3 Pound
  Garlic 4 Clove (20 gm), minced
  Chicken stock/Reduced-sodium canned broth 6 Cup (96 tbs)
  Chopped fresh basil/3/4 teaspoon dried basil 1 Tablespoon
  Chopped fresh parsley 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Italian bread slice 6 , cut 1/2 inch thick, crusts removed
  Extra-virgin olive oil 1 Tablespoon
Directions

1. Preheat oven to 350°. Plunge tomatoes into a large pot of boiling water for 30 seconds to 1 minute, until skins split. Drain immediately and cool under cold running water. Remove skins. Cut tomatoes in half and gently squeeze out seeds. Chop tomatoes.
2. In a nonreactive large saucepan, combine chopped tomatoes, garlic, stock, basil, parsley, salt, and pepper. Bring to a boil over high heat, reduce heat to low, and simmer 20 minutes.
3. Meanwhile, spread out bread slices on a baking sheet. Bake, turning once, 15 to 20 minutes, or until dried out and crisp.
4. Add bread slices to soup. Cover and remove from heat. Let stand 3 to 5 minutes, until bread is thoroughly saturated with soup. Pass a cruet of good olive oil to drizzle over soup.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Everyday

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