This simple tomato soup with olive oil, daily bread, and fresh basil leaves is the perfect way to use up very ripe tomatoes. The recipe comes from Daily Food, September 2010. The total time is 40 minutes, with 20 minutes of preparation and it serves 6. The ingredients include 1/4 cup of extra-virgin olive oil, plus more for drizzling, 1 large yellow onion, chopped (2 1/2 cups), coarse salt and freshly ground pepper, 2 garlic cloves, chopped, red pepper flakes (optional), 3 pounds very ripe tomatoes, sliced and roughly chopped, 6 ounces day-old crusty bread, crusts removed, torn into 1-inch pieces (4 cups), and 1/4 cup torn fresh basil leaves, if large. The directions are to heat the oil in a large skillet or Dutch oven over medium-high heat. Add the onion, season with salt and pepper, and cook, stirring occasionally, until soft, about 10 minutes. Add the garlic and a pinch of red pepper flakes (if using) and cook until fragrant, 1 minute. Add the tomatoes and cook, stirring occasionally, until they begin to break down and release their liquid, 5 minutes. Add 3 cups of water and season with salt and pepper. Bring to a boil, then add the bread and stir to combine. Reduce the heat to low, cover, and simmer until the bread is soft and the soup is thickened, about 15 minutes. Season with salt and pepper. To serve, divide the soup among serving bowls, drizzle with a little oil, and top with torn basil leaves.
27.04.2023 @ 05:51
This simple tomato soup with olive oil, daily bread, and fresh basil leaves is the perfect way to use up very ripe tomatoes. The recipe comes from Daily Food, September 2010. The total time is 40 minutes, with 20 minutes of preparation and it serves 6. The ingredients include 1/4 cup of extra-virgin olive oil, plus more for drizzling, 1 large yellow onion, chopped (2 1/2 cups), coarse salt and freshly ground pepper, 2 garlic cloves, chopped, red pepper flakes (optional), 3 pounds very ripe tomatoes, sliced and roughly chopped, 6 ounces day-old crusty bread, crusts removed, torn into 1-inch pieces (4 cups), and 1/4 cup torn fresh basil leaves, if large. The directions are to heat the oil in a large skillet or Dutch oven over medium-high heat. Add the onion, season with salt and pepper, and cook, stirring occasionally, until soft, about 10 minutes. Add the garlic and a pinch of red pepper flakes (if using) and cook until fragrant, 1 minute. Add the tomatoes and cook, stirring occasionally, until they begin to break down and release their liquid, 5 minutes. Add 3 cups of water and season with salt and pepper. Bring to a boil, then add the bread and stir to combine. Reduce the heat to low, cover, and simmer until the bread is soft and the soup is thickened, about 15 minutes. Season with salt and pepper. To serve, divide the soup among serving bowls, drizzle with a little oil, and top with torn basil leaves.