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Bread Thickened Tomato Soup
1 cup EVOO
2 garlic cloves, peeled and minced
1 bunch fresh sage leaves, roughly chopped or 2 teaspoon dried sage
1 – 28 ounce can tomatoes (or ½ canned and ½ fresh tomatoes)
6 cups stock or water
salt and freshly ground black pepper to taste
1 – 2 pound loaf stale unsalted Tuscan bread or other rough country loaf, sliced
Heat the olive oil in a heavy soup pot. Add the garlic and sage. Cook until garlic gives off its characteristic aroma. Add the tomatoes, passing them through the coarsest disk of a food mill right into the pot. Cook the tomato mixture for 5-8 minutes. Add the chicken broth or water to the tomato mixture and bring to a boil. Add salt and pepper to taste. Add the bread. Cook for approximately 5 minutes, cover, and remove from heat. Let the soup stand for at least 1 hour. Stir thoroughly before serving. Serve hot or tepid, topped with a drizzle of very fine extra-virgin olive oil.
(Try this also with the bread on the side only and not added to the soup).
Adapted from Cucina Rustica by Viana La Place and Evan Kleiman.
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- Panzanella (Bread Salad)
- Delicious Carrot Soup
- Potato and Parsley Soup
- Carrot Soup with Lemongrass
- Garlic Dill New Potatoes
Related Tags:
EVOO • Garlic • Sage • Tomatoes