Bread and Tomato Soup
A nice Italian bread and tomato soup to present as “Antipasti” or as an appetizer before any main course is served.
  • 1lb two-day old crusty Italian bread
  • 2lb ripe plum tomatoes
  • 4tablespoons olive oil
  • 4 garlic clovescrushed
  • 2 1/2cups boiling water
  • 1/2cup cream or milkoptional
  • 1 bunch fresh basil
  • Salt and Pepper
  • extra virgin olive oilto serve
  1. Cut the bread into cubes and let it dry out for 30 minutes. Peel the tomatoes and cut into chunks.
  2. In a large pan, heat the olive oil and then add garlic and cook over medium heat for 1 minute without browning. Add tomatoes and cook on low for 20-30 minutes until mixture is thick.
  3. Add bread and stir until liquid is absorbed. Next, stir in boiling water until mixture is thick and soupy. Optionally substitute 1/2 cup of water fro cream or milk (depending on your tolerance for additional calories vs. taste). Season to taste with salt and pepper.
  4. Remove basil leaves from stems and tear into little pieces. Mix basil into soup.
  5. Serve the soup warm and drizzle with extra virgin olive oil.
Recipe Notes

Breand and Tomato Soup to serve as "Antipasti" |