Are you having excess amount of tomatoes in your kitchen? Don’t you know what to do with them as they are beginning to show their age? This bruised tomato and bread soup recipe shows you the best way to make a unique and tasty soup with excess tomatoes. This bruised tomato and bread soup recipe allows you to make 4 servings.
Are you having excess amount of tomatoes in your kitchen? Don’t you know what to do with them as they are beginning to show their age? This bruised tomato and bread soup recipe shows you the best way ...
Ripe tomatoes – 3 pounds. (You can take any variety except cherry tomatoes and they should be cored and cut into large pieces)
Kosher salt – to taste.
Pepper (Freshly ground) – To taste.
Olive oil – 1/3 cup. (You can keep some more for drizzling)
Stale-country or day-old style thick slices of bread with crusts – 3 nos. (They have to be torn into 1-inch pieces)
Parmesan with rind – 2 ounces.
Garlic cloves – 1 head. (They need to be separated and peeled)
Fresh basil – A handful.
After plucking basil leaves from stems, the stems and larger leaves have to be placed in a large saucepan. You have to add 2 or 3 garlic cloves and 3 cups of water must also be added. Keep the remaining small basil leaves at a safe place.
The parmesan has to be cut away from the rind and the rind needs to be added to the pan. The cheese must be set aside. Liquid must be brought to a bare simmer and heat needs to be kept at medium level. Then, you have to lower the heat so that the mixture is seaming. Allow the ingredients to steep.
Oven should be preheated to 375 Degrees Fahrenheit. Take a baking sheet and spread one cup f bread on the sheet. After drizzling with oil in a light way, salt and pepper must be used to season. They should be tossed to coat for 8 to 10 minutes so that the edges turn crisp and centers remain chewy. Croutons should be set aside.
Remaining garlic cloves need to be sliced. 1/3 cup oil has to be heated in a medium pot with heat at medium level and garlic should be cooked for 2 minutes. You can stop when it becomes browned and softened. Salt and pepper must be used to season in a generous way.
Tomatoes need to be added to the pot and cooked for 6 to 8 minutes. Stir well using a wooden spoon and you can stop when juices start bubbling. Taste before seasoning with pepper and salt again. Remaining three cups bread must be added and stirred to coat.
The basil stock has to be strained into tomato mixture and brought to a simmer. It should be cooked for 10 to 12 minutes by whisking in an occasional manner so that soup turns velvety and bread achieves a texture similar to porridge.
After finely grating the parmesan, half portion must be whisked into soup along with basil.It should be cooked for 2 minutes and stirred continuously. Check whether the soup is thickened and it turns shiny.
Pepper and salt can be used to season as needed. The soup has to be divided among the bowls and parmesan and croutons need to be used as toppings. Finally, a drizzle of oil has to be added.