Here’s a laid-back, easy-to-follow version of your Italian Tomato and Bread Soup recipe:
Ingredients:
- 3 tablespoons of extra virgin olive oil
- 3 cloves of garlic, either smashed or thinly sliced
- One 28-ounce can of whole peeled San Marzano tomatoes
- 1 teaspoon of kosher salt
- Freshly ground black pepper to taste
- 4 cups of vegetable or chicken broth
- 1/4 cup of fresh basil, chopped or torn
- 2 to 3 cups of dry bread, torn or cut into cubes
Steps:
- Warm up the olive oil in a large pot over medium heat. Toss in the garlic and sauté it for a minute.
- In a separate bowl, give the tomatoes a good hand-crushing. Then, add them to the pot. Season with salt and pepper. Let it all simmer, partially covered, for about ten minutes.
- Pour in the broth and basil, and bring it back to a simmer for another ten minutes.
- Add the bread cubes and let it simmer for another ten minutes until the bread is soft. If you want, you can use a potato masher to break down the bread to your liking.
- Serve it up with some Parmesan cheese, a drizzle of olive oil, and a sprinkle of fresh basil. Enjoy the simplicity and top-notch ingredients!
Notes:
For the bread, I like to use ciabatta take-and-bake rolls because I rarely have a loaf of dry bread lying around. I toast them in the oven until they’re nice and crunchy, then tear them into small chunks to add to the soup. My rule of thumb is about 1 cup of broth per roll. So, 4 rolls for 4 cups of broth, 5 rolls for 5 cups of broth, and so on. Adjust the bread to broth ratio to make the soup as thick or thin as you like!
