Italian Tomato & Bread Soup
Cook time: 45 minutes
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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.200 g cherry tomatoes, 8 cloves garlic , 5 tablespoons extra virgin olive oil
- 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.8 cloves garlic , 5 tablespoons extra virgin olive oil, sea salt & cracked black pepper, 800 g canned whole tomatoes
- 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.4 cups chicken stock, 1 cup basil leaves, 2–3 cups day-old bread
- Serve with a drizzle of olive oil, basil leaves and parmesan.5 tablespoons extra virgin olive oil, 1 cup basil leaves, parmesan cheese
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