09/11/2023
This is my favorite tomato soup because it's so so flavorful. And it's made with bread. Just made it last night for the 4th time. A few instructions: I only buy and use Cento San Marzano tomatos imported from Italy. They are only a little more in cost than lesser brands and the difference it amazing. The other thing that makes this recipe so great is the bread. I usually use homemake sourdough bread if I have any but you need to buy a sourdough boule (which is a round loaf that is not sliced). So you can cut it into 3/4 to 1 inch cubes. If you bread cubes are too small they will totally disintegrate. Not good.
So here goes:
Tuscan Tomato and Bread Soup
6 ounces rustic Italian bread, crusts removed, cut into 1-inch pieces (about 3 cups) *I usually have about 6 cups of bread. With the removed crusts save them and make bread crumbs.
1/4 cup extra-virgin olivi oil. I use 100% California EVOO. I know it's a littly spendy but again the difference in using quality ingredients makes a quality dish.
1 red onion, chopped fine
1/2 tsp table salt
3 garlic cloves, minced. Here again I use twice what the recipe calls for because we love garlic. Use to your tastes.
1/4 tsp red pepper flakes.
6 cups of vegetable broth
2 (28 oz) cans of whole peeled tomatoes, drained and chopped course.
1/2 cup chopped fresh basil.
Grated Parmesan cheese
1. Adjust oven rack to middle position and heat oven to 225 degrees. Arrange bread in single layer on rimmed baking sheet and bake, stirring occasionally, until dry and crisp, about 40 minutes.
2. Meanwhile, heat oil in Dutch oven over medium heat until shimmering. Add onion and salt and cook until softened, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Stir in vegetable broth and tomatoes and bring to a simmer. Reduce heat to med-low, cover and cook until tomatoes are softened, about 20 minutes.
3. Stir in bread, pressing on cubes to submerge in liquid. Cover and cook until bread is softened, about 15 minutes. Off heat, whisk soup vigorously until bread is completely broken down and soup is thickened. Stir in basil. Season with salt and pepper to taste. Drizzle individual portions with extra olive oil and Parmesan cheese and serve.
