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
extra parmesan

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.


woolies said...

yum. that looks really good. I might have to print this page.

petits bijoux said...

Thank you, I hope you like it!

Karen said...

When exactly will you be in Victoria? I'll have the ingredients ready! Boy does that look good. Bet it smells great too. Is it Tuscan in origin?

petits bijoux said...

I might be arriving before Leif! So we can have some girl time :D

It may be Tuscan, it's inspired by a Donna hay recipe that wasn't very good. This recipe is very very good!

missfire said...

Wow. That looks SO good. It's definitely going in my dinner menu this week!

Cecelia said...

That tomato soup does look really good! I'll have to try it. My youngest grandson loves tomato soup, with a few Cheetos on top!

Petitis Bijoux said...

The left overs are even better although the bread gets a bit weird looking the next day!

Little Pods Clothing said...

mmmm this looks delicious, especially with the extra parmesean on top