Bruised Tomato And Bread Soup Recipes

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TOMATO-BREAD SOUP



Tomato-Bread Soup image

This simple tomato soup with olive oil, day-old bread, and fresh basil leaves is a perfect way to use up very ripe tomatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 40m

Number Of Ingredients 8

1/4 cup extra-virgin olive oil, plus more for drizzling
1 large yellow onion, diced small (2 1/2 cups)
Coarse salt and ground pepper
2 garlic cloves, minced
Red-pepper flakes (optional)
3 pounds very ripe tomatoes, cored and coarsely chopped
6 ounces day-old crusty bread, thick crusts removed, torn into 1-inch pieces (4 cups)
1/4 cup fresh basil leaves, torn if large

Steps:

  • In a large saucepan or Dutch oven, heat oil over medium-high. Add onion, season with salt and pepper, and cook, stirring often, until soft, about 10 minutes. Add garlic and pinch of red-pepper flakes (if using) and cook until fragrant, 1 minute. Add tomatoes and cook, stirring often, until they begin to break down and release their liquid, 5 minutes.
  • Add 3 cups water and season with salt and pepper. Bring to a boil, then add bread and stir to combine. Reduce heat to low, cover, and simmer until bread is soft and soup thickens, about 15 minutes. Season to taste with salt and pepper.
  • To serve, divide soup among serving bowls, drizzle with a little oil, and top with basil leaves.

Nutrition Facts : Calories 218 g, Fat 10 g, Fiber 3 g, Protein 4 g

TOMATO AND BREAD SOUP



Tomato and Bread Soup image

Provided by Barbara Kafka

Categories     Soup/Stew     Garlic     Tomato     Kid-Friendly     Basil     Fall     Small Plates

Yield Makes 6 cups (1.5 liters); 6 first-course servings

Number Of Ingredients 10

four 3/4-inch- (2-cm-) thick slices peasant bread
1/3 cup (80 ml) olive oil
3 medium cloves garlic,smashed, peeled, and sliced
1 medium onion, very finely chopped
14 large basil leaves, washed well and cut across into narrow strips
1 3/4 pounds (790 g) plum tomatoes, peeled and cut into 1/4-inch (.5-cm) dice
4 cups (1 liter) chicken stock [for a vegetarian soup, use Garlic Broth ]
2 teaspoons coarse salt, or less if using commercial broth
freshly ground black pepper, to taste
good olive oil, for serving

Steps:

  • Heat the oven to 225°F (107°C; less than #1/2 gas mark; less than #1/4 British regulo). Place the bread directly on the middle rack of the oven. Bake for 20 to 30 minutes, just to dry the bread out; do not brown. Break the bread into large pieces.
  • In a medium saucepan, heat the oil over medium heat. Add the garlic and cook, stirring, for 5 minutes. Stir in the basil and cook for 1 minute. Stir in the tomatoes and bring to a boil. Cook at a low boil for 13 to 15 minutes, stirring frequently.
  • Stir in the stock, bread, salt, and pepper. Return to a boil. Lower the heat and simmer, stirring and breaking up the bread with the back of a spoon, for 15 minutes. The bread should break down to a mush. Remove the pan from the heat, cover, and let sit for 10 minutes.
  • Serve with a few grinds of fresh pepper, and drizzled with some good olive oil.

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