Digg IT!
BREAD AND TOMATO SOUP
submitted by :
Foodie
Prep: Active time: 45 min Start to finish: 10 1/2 hr (includes chilling)
Servings: Makes 2 servings; can be doubled.
Reference: Bon Appétit, May 2000 30-Minute Main Courses
Description:
Ingredients
- 1/2 cup slivered fresh basil
2 large garlic cloves, minced
3 tablespoons extra-virgin olive oil
1 cup chopped red onion
3 1/2 cups canned vegetable broth
1 pound plum tomatoes, coarsely chopped
3 3/4-inch-thick slices country white bread (each about 3x5 inches), cubed
Grated Parmesan cheese
Directions
BREAD AND TOMATO SOUP:
Divide basil and garlic between 2 large soup bowls. Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add onion and sauté 3 minutes. Add broth, tomatoes and bread and bring soup to boil. Reduce heat to medium-low, cover and simmer until bread is falling apart, about 8 minutes. Transfer soup to processor. Using on/off turns, blend to coarse puree. Season soup with salt and pepper. Ladle into bowls over basil and garlic. Drizzle with remaining 1 tablespoon oil. Sprinkle with cheese.
