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Ingredients
- 1/4 cup EVOO
- 4 cloves garlic, minced
- 2 lb tomatoes, peeled, seeded, chopped
- 8 fresh basil leaves
- 4 cups light vegetable stock
- salt to taste
- 1/2 lb day old coarse country bread, cut into 1 inch slices and torn into pieces
- freshly ground black pepper
Details
Servings 4
Preparation
Step 1
In a large saucepan over medium heat, warm the olive oil. Add the garlic and saute, stirring frequently, until the garlic begins to color, about 1 minute. Stir in the tomatoes and bring to a gentle boil. Tear 5 of the basil leaves into pieces and stir into the tomatoes. Pour in the stock or salted water, raise the heat to medium high and bring to a boil. Season the soup with salt, reduce the heat to low, and stir in the bread. Simmer uncovered, stirring often, until the bread softens, about 5 minutes.
Remove the soup from the heat, cover, and let stand for 1 hour.
Before serving the soup, adjust the seasoning with salt and pepper, stir well, and add the remaining three basil leaves. Reheat or serve at room temperature.
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