Tomato and Bread Soup

By KDHarmon

Ingredients

• 1/4 C extra virgin olive oil plus additional for drizzling
• 1 large white onion, chopped
• 1 large carrot, peeled, chopped
• 1 large celery stalk, chopped
• 2 28-oz cans plum tomatoes, drained, seeded, chopped
• 6 large fresh basil leaves, thinlyh sliced
• 1-1/2 tsp sugar
• 1 tsp chopped fresh thyme
• 1 garlic close, chopped
• 6 ounces country-style bread, crusts trimmed, roughly torn (about 6C)
• 4 c low-salt chicken broth

Details

Servings 6

Preparation

Step 1

Heat 1/4 C oil in heavy large pot over medium heat. Add chopped onion, carrot and celery. Saute until very tender, stirring frequently, about 25 minutes. Add tomatoes, basil, sugar, thyme and garlic; bring to boil. Reduce heat to medium, cover and simmer 40 minutes, stirring frequently.

Add bread pieces and broth to pot. Whish vigorously to break up bread. Cook until heated through, about 10 minutes.

Season to taste with salt and pepper. Divide soup among bowls, drizzle with additional oil and serve.