Tomato & bread soup

Evoke the sunshine of the Mediterranean with Janet Brinkworth's recipe for a basil-flavoured tomato soup
By Janet Brinkworth
Tomato & bread soup
  • Rating:
  • Serves: 4-6
  • Cook Time: 30 minutes
  • Prep Time: 15 minutes
  • Effort: easy

Ingredients

Main

  • 750 g vine-ripened tomatoes
  • 1 tbsp olive oil
  • 3 cloves garlic, crushed
  • 2 tbsp tomato purée
  • 1.25 litres vegetable stock
  • 0.5 ciabatta bread, with olives, slightly stale and sliced into 2cm cubes
  • 1 small bunch of basil
  • 4 tbsp extra virgin olive oil
  • 1 pinches black pepper

Method

1. Blanch and peel the tomatoes, then chop roughly, discarding the seeds. 2. Heat the olive oil in a saucepan, then add in the chopped tomatoes, garlic and tomato paste. 3. Add the stock, bring to a boil, then reduce the heat and simmer for 15-20 minutes until thickened. 4. Add the bread and cook for a further 4-5 minutes until the bread softens and absorbs most of the liquid. 5. Add the basil leaves and extra virgin olive oil. Season with salt and black pepper. 6. Serve warm or cool.

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