Imagine a dish that transforms humble ingredients into a culinary masterpiece that whispers stories of Tuscan kitchens and generations of home cooks. This Tomato Bread Soup with Basil Oil is not just a recipe; it's a magical journey of flavors that turns stale bread and ripe tomatoes into a luxurious, soul-warming meal that will transport you straight to the heart of Italy. Get ready to fall in love with a soup so simple yet so extraordinary, it will become your new comfort food obsession!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 cups ripe tomatoes, chopped
- 2 cups vegetable broth
- 1 cup stale bread, torn into pieces
- 1/4 cup fresh basil leaves
- 2 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Prepare your ingredients by washing and chopping the ripe tomatoes into medium-sized chunks. Tear the stale bread into rustic pieces about 1-inch in size.
- In a large heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for 30-45 seconds until fragrant but not browned.
- Add chopped tomatoes to the pot and cook for 5-7 minutes, allowing them to break down and release their natural juices. Stir occasionally to prevent sticking.
- Pour in vegetable broth and bring the mixture to a gentle simmer. Reduce heat to low and let the soup cook for about 15 minutes, allowing flavors to meld together.
- Add torn bread pieces to the soup, stirring gently. Let the bread absorb the liquid and break down slightly, creating a rustic, creamy texture.
- Season with salt and freshly ground black pepper to taste. Adjust seasoning as needed.
- For the basil oil, finely chop fresh basil leaves and mix with remaining olive oil in a small bowl.
- Ladle the soup into serving bowls and drizzle with prepared basil oil. Garnish with additional fresh basil leaves if desired.
- Serve immediately while hot, preferably with a crusty piece of bread on the side.
Tips
- • Use the ripest, most flavorful tomatoes you can find - they're the heart of this soup's magic! • Day-old or slightly stale bread works best, as it absorbs the liquid and creates a wonderfully creamy texture • Don't rush the simmering process - letting the soup develop slowly allows the flavors to deeply meld • For extra depth, consider adding a Parmesan rind while simmering • The basil oil is not just a garnish - it's a flavor booster, so use fresh basil and high-quality olive oil • If the soup becomes too thick, you can always thin it with a little more vegetable broth • Serve immediately for the best texture and temperature
Nutrition Facts
Calories: 180kcal
Carbohydrates: 20g
Protein: 4g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
