Tomato Bread Soup
- Total Time
- 2 hours
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Ingredients
- 3pounds plum tomatoes, cored, peeled and cut in two
- 114-ounce can plum tomatoes
- ½cup extra virgin olive oil
- 1small onion, minced
- 3cloves garlic, minced
- Salt and freshly ground black pepper
- 2cups small cubes stale sourdough bread, without crust
- ½cup grated ricotta salata
- 1tablespoon minced fresh basil leaves
Nutritional analysis per serving (4 servings)
426 calories; 32 grams fat; 6 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 4 grams polyunsaturated fat; 32 grams carbohydrates; 6 grams dietary fiber; 13 grams sugars; 9 grams protein; 1249 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Squeeze tomato halves over a sieve held on a bowl. Discard seeds, reserve juice, and coarsely chop tomatoes. Place tomatoes in food processor. Drain canned tomatoes, reserving juice, coarsely chop, and place in food processor. Pulse to chop, but not too fine.
- Step 2
Heat oil in 4-quart saucepan. Add onion and garlic, and sauté until soft but not brown. Add tomatoes and juices from fresh and canned tomatoes. Season with salt and pepper. Bring to a slow simmer, and cook 1 hour, stirring from time to time.
- Step 3
Soak bread cubes in warm water 5 minutes. Remove bread, and squeeze dry on towel. Whisk bread into tomato mixture, and simmer 15 minutes. Check seasoning.
- Step 4
Serve hot or at room temperature, with grated ricotta salata and minced basil strewn on each serving.
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