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Bread and Tomato Soup

Recipe by Sophie Grigson

This traditional Tuscan dish is very thick and filling. You should only use thick, good quality country-style bread. It's utterly yummy eaten hot with a generous grating of Parmesan cheese, but you can also serve it cold.

Serves 2

Ingredients

350g stale bread with crusts, thickly sliced
1 large onion, chopped
150ml olive oil
4 cloves of garlic, peeled and finely chopped
1kg ripe tomatoes , skinned and roughly chopped
salt and freshly ground pepper
1½ litres light chicken or vegetable stock
1 small bunch of fresh basil, shredded

To serve

Extra virgin olive oil
Freshly grated parmesan (optional)

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Method

Pre-heat the oven to 150C. Spread the bread out on a baking sheet and dry in the oven for 10-15 minutes. Break into pieces.
Fry the onion in 2 tbsps of olive oil until just tender. Add the garlic and raise the heat slightly. As soon as the garlic begins to brown, add the tomatoes, salt and pepper. Simmer for 10 minutes. Cool slightly, then pass through the fine plate of a vegetable mill or liquidize and sieve.
Bring the stock to the boil and add the pureed tomato mixture, bread, remaining olive oil, basil, salt and pepper. Simmer for 20-30 minutes, stirring occasionally, until the soup is very thick. Taste and adjust seasonings. Serve hot or cold, with a drizzle of olive oil and, if you wish, a scattering of parmesan.

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Recipe Rating

What do you think?

MH100 July 2009

not sure whether the bread is supposed to blend in more with the liquid. it is definitely the thickest soup i've ever tasted!

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Suzie May 2009

this dish i tried at home annd i think you could improve it by adding some thyme.

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