Sunday, April 6, 2008
Rustic tomato bread soup
This soup is yummy and super filling, small portions trust me!
4 pounds ripe tomatoes - roughly chopped
2 tablespoons olive oil
1 small yellow onion - diced
4 cloves garlic - sliced
2 cups chicken or vegetable stock
4 tablespoons tomato paste
1/2 cup of torn basil
2 tsp agave nectar or sugar
1 cup parmesan - grated
1 medium loaf of artisan bread - crusts removed, bread pulled apart into chunks
salt to taste
cracked black pepper
extra olive oil - good stuff
In a large, heavy bottomed pot heat the oil and add onions, cook for about 2 minutes then add the garlic and cook for another minute. Add the tomatoes, cover and simmer over medium heat for about 30 mins or until they break down. Add the stock then stir in the tomato paste, basil, agave (sugar) and parmesan. When the cheese has melted add the bread, let stand for about 5 minutes.
Serve with extra olive oil and parmesan as a garnish and crusts on the side for extra dunking.