TOMATO BREAD SOUP
SERVES 4 TO 6 PORTIONS
1/4 cup olive oil, plus extra for drizzling
1 large onion, finely chopped
3 garlic cloves, minced
1/4 tsp. crushed red pepper (optional)
2 1/2 to 3 oz (71g to 85g) very ripe tomatoes, cored and coarsely chopped
2 cups vegetable broth
2 tsp. sea salt
1/4 tsp. freshly ground black pepper
3 cups day-old crusty bread, crusts removed, cut into 1-inch cubes
1/4 cup fresh basil leaves, torn if large, plus extra for garnish
2 tbsp. brown sugar
1 tbsp. lemon juice
NUTRITIONAL VALUES
Calories: 232kcal
Fat: 11.4g (1.6g S.Fat)
Carbs: 27.6g
Protein: 6.3g
Sugar: 6.4g
Sodium: 1269mg
METHOD
Heat the oil in a large pot over medium-high heat. Cook, stirring frequently, until the onion is soft, about 10 minutes. Cook until the garlic and red pepper, if using, are fragrant, about 1 minute. Cook, stirring frequently, until the tomatoes begin to break down and release their liquid, about 5 minutes.
Add the vegetable broth, salt, and pepper to taste. Bring to a boil, then add the bread and mix well. Reduce the heat to low, cover, and simmer for 15 minutes, or until the bread is soft and the soup thickens. Combine basil, brown sugar, and lemon juice in a mixing bowl. Turn off the heat and season with salt and pepper to taste. Distribute into soup bowls, drizzle with olive oil, and top with basil.
Add the vegetable broth, salt, and pepper to taste. Bring to a boil, then add the bread and mix well. Reduce the heat to low, cover, and simmer for 15 minutes, or until the bread is soft and the soup thickens. Combine basil, brown sugar, and lemon juice in a mixing bowl. Turn off the heat and season with salt and pepper to taste. Distribute into soup bowls, drizzle with olive oil, and top with basil.
