Buy all ingredients right below the recipe
INGREDIENTS
- 400 g stale bread, sliced into thicker pieces
- 800 g ripe tomatoes
- 1 l vegetable broth or water
- 3-4 cloves garlic, minced
- 1 onion, finely chopped
- 1 bunch fresh basil, chopped (reserve a few leaves for garnish)
- 4 tablespoons extra virgin olive oil
- Salt
- Pepper
INSTRUCTIONS
- 1If using fresh tomatoes, score their skin with a cross, immerse them in boiling water for a few seconds, then cool them in cold water. The skins will peel off easily. Then chop the tomatoes into smaller pieces.
- 2In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until it softens and begins to turn golden. Then add the minced garlic and sauté for another 1-2 minutes until fragrant.
- 3Add the chopped tomatoes to the pot and let them cook for about 10 minutes until they start to break down. Add salt, pepper, and if the tomatoes are too acidic, you can add a pinch of sugar.
- 4Add the bread to the pot and stir to soak up the tomato mixture.
- 5Pour in vegetable broth or water (add gradually, depending on how thick you want the soup to be). Bring the soup to a boil, then reduce the heat and let it simmer gently for about 20-30 minutes until the bread completely breaks down and the soup achieves a creamy consistency.
- 6Stir in the chopped basil and the remaining olive oil. Taste and season with more salt and pepper if needed.
