Tomato & bread soup

By: Janet Brinkworth From: Good Food Live

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Prep time:
15 mins
Cook time:
30 mins
Serves:
4-6

Evoke the sunshine of the Mediterranean with Janet Brinkworth's recipe for a basil-flavoured tomato soup

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Ingredients

  • 750g vine-ripened Tomatoes
  • 1 tbsp Olive oil
  • 3 cloves Garlic, crushed
  • 2 tbsp tomato purée
  • 1.25 litres vegetable stock
  • 0.5 ciabatta bread, with olives, slightly stale and sliced into 2cm cubes
  • 1 small bunch of Basil
  • 4 tbsp extra virgin Olive oil
  • 1 pinch black pepper
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Method

1. Blanch and peel the tomatoes, then chop roughly, discarding the seeds.

2. Heat the olive oil in a saucepan, then add in the chopped tomatoes, garlic and tomato paste.

3. Add the stock, bring to a boil, then reduce the heat and simmer for 15-20 minutes until thickened.

4. Add the bread and cook for a further 4-5 minutes until the bread softens and absorbs most of the liquid.

5. Add the basil leaves and extra virgin olive oil. Season with salt and black pepper.

6. Serve warm or cool.

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