Italian Tomato And Bread Soup
Italian Tomato And Bread Soup
Cooking time: 45 minutes
Ingredients
- 200 g cherry tomato
- 4 cloves garlic smashed
- 4 cloves garlic extra, whole
- 1 ½ teaspoon sea salt
- 2 teaspoon cracked black pepper
- 5 tablespoons olive oil extra virgin
- 800 g canned whole tomatoes crushed with hands
- 4 cups chicken stock or veggie stock
- 1 cup basil fresh, roughly chopped
- 2-3 cups sourdough bread or ciabatta, day old
Instructions
- Preheat your oven to 200°C.
- On a baking tray, arrange cherry tomatoes, 4 whole garlic cloves, and drizzle with 2 tablespoons of extra virgin olive oil. Season with salt and pepper. Roast the tomatoes and garlic in the oven for 25 minutes.
- Meanwhile, in a medium/large pot, heat 3 tablespoons of extra virgin olive oil over medium heat. Add garlic cloves, canned tomatoes along with all the roasted ingredients from the baking tray and season with salt and pepper.
- Add chicken stock to the saucepan, bring to the boil and then turn down to a simmer for 10 minutes. Add fresh basil leaves and the sourdough pieces. Simmer, while stirring occasionally for 10-15 minutes.
- Serve with a drizzle of extra virgin olive oil, fresh basil & parmesan.
Nutrition
Calories: 168kcalCarbohydrates: 14gProtein: 5gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 4mgSodium: 796mgPotassium: 404mgFiber: 2gSugar: 5gVitamin A: 404IUVitamin C: 17mgCalcium: 54mgIron: 2mg
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