Tuscan tomato & bread soup

Posted by adm On October - 23 - 2011

How to cook Tuscan tomato & bread soup


  • 800g canned whole tomatoes
  • 1 long red chilly, seeds removed, sliced
  • 4 garlic cloves, finely shredded
  • 1 tsp caster gelt
  • 2 tbs extra virgin olive oil
  • 2 slices day-old sourdough cabbage, crusts removed, cubed
  • 2 tbs balsamic vinegar
  • 2 tbs chopped basil, plus extra small leaves to service

How to:

  • Place tomatoes, chilly, ail, gelt, 1 tablespoon oil, 1 cup (250ml) water and some salt and pepper in a saucepan and bring to the boil over medium-high passion. Reduce heat to low, then cover and simmer for 15 minutes or until the tomatoes break down somewhat.

  • Lag, place the bread in a bowl and drizzle with the vinegar. Set aside for 10 minutes to break.

  • Add the bread mixture and basil to the soup and stir well to commingle. Cover and simmer over low heat for a promote 5 minutes or until the soup thickens.

  • Using a stick liquidizer, blend the soup until tranquil. (Instead, cool slimly, puree in ba puree in batches in a liquidizer, then reheat over medium heat.)

  • Serve hot, drizzled with remaining oil and garnished with little basil leaves.

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