Bread And Tomato Soup With Basil
serves 4-6
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1 small onion, diced
1 medium carrot, diced
5 cloves garlic, minced
1 teaspoon chopped fresh thyme
1/4 cup olive oil
salt and pepper
1 28-ounce can plum tomatoes, crushed
3 cups low-sodium broth (chicken or vegetable)
1/2 baguette, cut into 1-inch cubes
10 basil leaves, thinly sliced
prep: 10 minutes
total: 50 minutes
stockpot
can opener
1. Prep the onion, carrot, garlic and thyme. Heat the olive oil in a large pot over medium-high heat. Add the onion and carrot and a sprinkling of salt and pepper. Cook, stirring occasionally, until the carrots are soft, 6-8 minutes. Stir in the garlic and thyme and cook until the garlic is fragrant, a minute or so.
2. Crush the tomatoes in your hands as you add them to the pot. Bring the soup to a quick boil. Reduce the heat and gently simmer for 25-30 minutes.
3. Meanwhile, prep the bread and basil. When the soup has thickened and the tomatoes have fallen apart, toss in the bread pieces and basil and stir gently to combine -- you don't want the bread to turn to mush. Add more salt and pepper to taste.
2. Crush the tomatoes in your hands as you add them to the pot. Bring the soup to a quick boil. Reduce the heat and gently simmer for 25-30 minutes.
3. Meanwhile, prep the bread and basil. When the soup has thickened and the tomatoes have fallen apart, toss in the bread pieces and basil and stir gently to combine -- you don't want the bread to turn to mush. Add more salt and pepper to taste.
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