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Tomato & Bread Soup
Tuscan Style Tomato-Bread Soup
Serves 6 to 8
2 (28 oz) cans of whole/chopped tomatoes in juice.
(Chop tomatoes and reserve juice)
3 Medium
to large yellow onions, finely chopped
2
teaspoons of Kosher Salt
1 Teaspoon of
sugar
½ cup extra virgin olive oil, plus
additional for drizzling
3 cups water
3 cups loosely packed coarsely chopped fresh basil
leaves plus additional for garnish.
1 (1lb)
day old French Farm or Italian Loaf, torn into bite size pieces with
crust removed. (Or use assortment of our left over hearth breads)***
Italian Fontina, Asiago or other good Italian
melting cheese. Sliced.
In a 5
to 6 quart heavy pot:
Cook onion with 1
teaspoon of salt in oil over medium-low heat. Stirring occasionally
until onions are soft and just beginning to brown (about 30 minutes)
Add tomatoes, water (reserved juice), basil, garlic,
and rest of the salt. Simmer uncovered until mixture thickens and
tomatoes are falling apart (about 30 minutes). Stir as needed. Add 1
Teaspoon of sugar. Season with salt and pepper to taste then add bread
pieces. Simmer, stirring occasionally with a whisk until bread has
absorbed most of the liquid, about 5 minutes. The soup with be thick, if
desired thin with water.
To serve: Float a slice of Fontina Cheese on top then
sprinkle with minced basil and drizzle generously with good quality
Extra-virgin olive oil.
***Don’t add the bread to this soup and serve with
grilled cheese sandwiches. One of our favorites: Use Rosemary Olive Oil
Bread and sharp Irish Cheddar. Brush olive oil on the outside of the
bread before grilling. Yum!
