Tomato Bread Soup This soup is so good!
Serves 3 to 4
3 pounds plum tomatoes
3 tablespoons extra-virgin olive oil
1 small onion, minced
3 cloves garlic
Salt and freshly ground black pepper
2 cups sourdough bread, without crusts, cut into small cubes
1/2 cup grated ricotta cheese
1 tablespoon minced fresh basil leaves
Core and quarter plum tomatoes. Place tomatoes in food processor and pulse to chop, but not too fine. ( I just squeeze them through my hands, I am old fashion that way)
Heat oil in 4-quart saucepan. Add onion and garlic and saute until soft, but not browned. Add tomatoes and their juices. Season with salt and pepper, bring to a slow simmer and cook 45 minutes, covered, stirring from time to time. When the soup has simmered for 45 minutes, stir the bread cubes into the soup and simmer for an additional 10 to 15 minutes. Check the seasoning.
Serve hot or at room temperature, with grated ricotta and minced basil on each serving.
Serves 3 to 4
3 pounds plum tomatoes
3 tablespoons extra-virgin olive oil
1 small onion, minced
3 cloves garlic
Salt and freshly ground black pepper
2 cups sourdough bread, without crusts, cut into small cubes
1/2 cup grated ricotta cheese
1 tablespoon minced fresh basil leaves
Core and quarter plum tomatoes. Place tomatoes in food processor and pulse to chop, but not too fine. ( I just squeeze them through my hands, I am old fashion that way)
Heat oil in 4-quart saucepan. Add onion and garlic and saute until soft, but not browned. Add tomatoes and their juices. Season with salt and pepper, bring to a slow simmer and cook 45 minutes, covered, stirring from time to time. When the soup has simmered for 45 minutes, stir the bread cubes into the soup and simmer for an additional 10 to 15 minutes. Check the seasoning.
Serve hot or at room temperature, with grated ricotta and minced basil on each serving.
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