Bread And Tomato Soup With Basil
serves 4-6
Recipe from cookthink
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ingredients
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
timer
prep: 10 minutes
total: 50 minutes
tools
stockpot
can opener
instructions
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.
Comments
Kaye Says: September 11, 2010 at 01:59 AM
This was GREAT soup! I added some vegan sausage to make it a more complete meal. The flavor of the thyme and basil really comes through, and it makes a great dinner for a chilly evening.