Italian Tomato & Bread Soup

Italian Tomato & Bread Soup

Cook time: 45 minutes
Rate this Recipe
Servings 8

Ingredients
 
 

  • 200 g cherry tomatoes
  • 8 cloves garlic 4 left whole, 4 smashed
  • 5 tablespoons extra virgin olive oil
  • sea salt & cracked black pepper
  • 800 g canned whole tomatoes crushed with your hands
  • 4 cups chicken stock or veggie stock
  • 1 cup basil leaves roughly chopped, plus extra to serve
  • 2–3 cups day-old bread sourdough or ciabatta, cut into pieces
  • parmesan cheese shaved, to serve

Instructions
 

  • Preheat the oven to 200°C conventional (180°C fan-forced).
  • On a baking tray, arrange the cherry tomatoes and whole garlic cloves. Drizzle with 2 tablespoons of the olive oil and season well. Roast for 25 minutes.
  • Meanwhile, in a medium–large pot, heat the remaining 3 tablespoons of olive oil over medium heat. Add the smashed garlic cloves and canned tomatoes, along with the roasted tomatoes and garlic. Season with salt and pepper.
  • Add the chicken stock to the pot, bring to the boil, then turn down to a simmer for 10 minutes. Add the basil and bread. Simmer, stirring occasionally, for 10–15 minutes.
  • Serve with a drizzle of olive oil, basil leaves and parmesan.

Keywords

Soup
Chicken
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