Winter Tomato Bread Soup
Irene Lockwood
Cook on stove top, bread @ 225
ingredients
- 4 3/4" thick slices peasant bread
- 1/3 cup olive oil
- 3 medium cloves garlic, peeled & sliced
- 1 medium onion, very finely chopped
- 14 large basil leaves, cut in strips
- 1 3/4 lbs. plum tomatoes, peeled, chopped
- 4 cups chicken stock
- 2 teaspoons coarse salt
- fresh ground pepper
- good olive oil for serving
directions
- 1
Heat oven to 225. Place bread on a baking sheet on the middle rack of the oven. Bake for 20 to 30 minutes, just to dry the bread out, do not brown. Break bread into large pieces.
- 2
In a medium saucepan, heat the oil over medium heat. Add garlic and cook, stirring for 5 minutes. Stir in the basil and cook for 1 minute. Stir in the tomatoes and bring to a boil. Cook at a low boil for 13 to 15 minutes, stirring frequently.
- 3
Stir in the stock, bread, salt and pepper. Return to a boil. Lower the heat and simmer, stirring and breaking up the bread with the back of an olive wood spoon, for 15 minutes. The bread should break down to a mush. Remove pan from the heat, cover and let sit for 10 minutes.
- 4
Serve with a few grind of fresh pepper and drizzle with some good olive oil.
Source: Irene Lockwood
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