Tomato Bread Soup

Paradise Bakery Recipe

Serves 4

5 tablespoons olive oil
1 onion, finely chopped
1 red bell pepper, finely chopped
6 cloves garlic
1/4 cup chopped fresh basil
3 tablespoons thinly sliced fresh basil
1/4 teaspoon sliced oregano
2 cups crushed tomatoes in thick puree
1 1/4 lb diced, vine ripened tomatoes (about 4)
2 cups chicken broth or homemade stock
2 1/4 teaspoon salt
pinch of sugar
1 mini baguette of Sundried Tomato or Asiago Cheese Bread from Saint Louis Bread Co
1/4 teaspoon fresh ground pepper

Heat olive oil over medium heat in large saucepan. Add onion, bell pepper, garlic, chopped basil, & oregano. Stirring occasionally, cook about 10 minutes or until onion is golden. Add crushed tomatoes, fresh tomatoes, 1 cup of broth, salt & sugar, bring to simmer. Reduce heat to low. Simmer uncovered, until thick, for approx 30 minutes.

Place bread cubes on baking sheet and toast in 350 degree oven for 25 minutes, or until crisp. Remove bread from oven and add to sauce. Gently stir for 5 minutes. As bread absorbs tomato sauce, add pepper and some stock as needed to keep mixture soupy. Use spoon to mash the bread so soup is thick and bread blends into tomato sauce. Simmer for 30 minutes, stirring occasionally to keep it from burning. Ladle finished product into individual bowls and lightly drizzle with olive oil and freshly sliced basil.

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