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Summer Tomato-Bread Soup

Source: Casual Cuisines of the World - Trattoria by Mary Beth Clark
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Rating: 3   Reviews: 2 See Reviews
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Active Time:  20 Minutes
Total Time:  2 Hours
  Serves 4
When summer's tomatoes are at their peak, Florentine trattorias combine them with stale bread and fruity olive oil to make this seasonal soup. To capture the true Italian character of this rustic dish, use a dense country-style white, whole-wheat (wholemeal) or mild brown loaf.
RECIPE INGREDIENTS
1 pound country-style bread
3 tablespoons extra-virgin olive oil, plus olive oil for garnish
2 small cloves garlic, thinly sliced
5 to 5 1/2 pounds ripe plum (Roma) or beefsteak tomatoes, peeled, seeded and chopped (7 cups)
1 fresh sage leaf, minced
1/2 teaspoon minced fresh basil
Salt and freshly ground pepper
3-4 cups vegetable or meat stock
2 teaspoons red wine vinegar
Other necessary recipes:
Meat Stock Vegetable Stock
Summer Tomato-Bread Soup Recipe at Cooking.com
DIRECTIONS
Trim off the crusts from the bread and cut the bread into 1-inch cubes; you should have about 1/2 pound. Place in a single layer on a tray and let dry, uncovered, overnight.


In a deep, heavy-bottomed soup pot over low heat, warm the 3 tablespoons olive oil. Add the garlic and sauté until fragrant but not brown, about 1 minute. Add the bread and sauté for 2 minutes; do not allow to brown. Add the tomatoes and cook, stirring occasionally, until they begin to soften, about 5 minutes. Add the sage and basil and season to taste with salt and pepper.


As the bread absorbs the tomatoes, add some of the stock as needed to keep the mixture soupy. At the same time, use a spoon to mash the bread so the soup is thick and the bread blends into the tomato sauce.


Cook the soup, stirring occasionally to prevent burning, until thickened and no chunks of bread remain, 30-40 minutes. Remove from the heat and let rest for 30-60 minutes to allow the flavors to blend and develop.


Return the pot to low heat and stir in the vinegar. Bring to a simmer and simmer until the sharp fumes of the vinegar have evaporated, about 1 minute. Taste and adjust the seasoning.


TO SERVE:
Ladle into warmed individual bowls and lightly drizzle olive oil on top.


Recipe author: Mary Beth Clark


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Hot Tomatoes
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 494
Sodium: 824mg
Fiber: 13g
Carbohydrates, Total: 85g
Protein: 14g
% Cal. from Fat: 29%
Fat. Total: 16g
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Audrine Reviewed: 07/24/2009
SO GOOD!
I absolutely love and recommend this soup to any and everyone!! It's so delicious! I like to add more basil than what it calls for just for a little extra flavor... It tastes nothing like tomato soup out of a can. It is so much better. Even my boyfriend who HATES tomatoes and tomato soups... and even ketchup... LOVES THIS SOUP!
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