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Italian Tomato and Bread Soup

4 oz. olive oil 4 oz. fresh basil or marjoram leaves, washed and coarsely chopped
8 oz. of onion, peeled and diced 1½ quarts white chicken or vegetable stock, heated to a boil
8 cloves of garlic, peeled and mashed 1 lb. day-old sourdough bread, crust trimmed and cut into 1" cubes
5 lbs. ripe tomatoes, cored, blanched, peeled, seeded, and coarsely chopped 4 oz. parmesan cheese, freshly grated


1) In stockpot, heat the oil; then add the onions, and sauté until translucent, or about 10 minutes. Add garlic, and sauté for another 2 to 3 minutes.
2) Add the tomatoes with the reserved juice, the herbs, and the stock, and season, to taste. Heat the liquid to a boil.
3) Reduce the heat. partially cover the stockpot, and simmer for 30 to 40 minutes.
4) Adjust the seasonings to taste, and keep at a minimum temperature of 140°F.
5) For serving, place 8 to 10 bread cubes in a preheated bowl, and ladle in the soup. Garnish with parmesan cheese. ENJOY!