Tomato bread soup. Simply made with fresh tomatoes, basil, stale bread, and extra virgin olive oil. Best served when tomatoes are ripe and in season.
- 1/4 Cup extra virgin olive oil
- 1 large red onion, diced
- 2 garlic cloves, minced
- 2-3 pounds fresh tomatoes, cored and roughly chopped
- 2 Cups vegetable stock
- 1 teaspoon dried oregano
- 12 basil leaves, chiffonade
- salt and pepper to taste
- 2-3 Cups day-old Italian bread, crusts removed and cubed
In a large stockpot, heat the olive oil over medium heat. Add the onion and cook for 10 minutes or until the onions are translucent. Add the garlic and cook for an additional 2 more minutes.
Add the chopped tomatoes, vegetable stock, and dried oregano. Bring to a boil and reduce the heat to low.
Season to taste with salt and pepper.
Add the bread and stir. Cook for an additional 3 minutes. Turn off the heat.
Add in the basil and check the seasoning. Serve immediately.