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    Tomato and Bread Soup

    8 people
    T480 min

    Chef Lidia Bastianich


    • 3 tablespoons extra-virgin olive oil, plus more for finishing
    • 1 small onion, finely diced
    • 6 garlic cloves, crushed and peeled
    • Three 28-ounce cans whole San Marzano tomatoes, crushed by hand
    • Five ½-inch slices stale Italian bread, crusts removed, cut into 1-inch cubes
    • Kosher salt and freshly ground black pepper to taste
    • 10 fresh basil leaves, plus more for garnish
    • Freshly grated Grana Padano, for serving



    STEP 1

    Heat the olive oil over medium heat in a large Dutch oven. Add the onion and cook until wilted, about 3 minutes. Add the garlic and cook until golden, about 6 minutes.


    STEP 2

    Add the tomatoes and their juices plus 2 cups water to the pot, and bring all to a boil, stirring occasionally. Once the tomatoes have boiled for 10 minutes, add the bread to the pot and return to a boil. Season with salt and pepper. Add the basil leaves, and adjust the level of heat to a simmer. Cook, uncovered, whisking occasionally to break up the pieces of bread, until the mixture is dense and silky, about 40 minutes.

    STEP 3

    Fish out the garlic cloves and basil leaves. Season the soup to taste with additional salt and pepper if needed. Serve in warm bowls, drizzled with extra-virgin olive oil and shreds of fresh basil leaves, and sprinkled with the grated cheese.