Tomato and Bread Soup:
1陆 hours 40 min prep
4 servings
5 slices Italian bread, crusts removed and cut into 1 (1/2'; thick slices)
4 tablespoons olive oil (plus extra for drizzling)
1/2 cup onions, diced
5 cloves garlic, crushed and coarsely chopped
1/4 teaspoon red pepper flakes, crushed
4 pepperoncini peppers, chopped
16 plum tomatoes, skinned, seeded and cut into 1/2 (about 4 cups)
4 cups beef stock or beef broth
12 leaves fresh basil, torn into 1 (leaves)
1/2 cup gorgonzola, crumbled (optional)
1. Preheat oven to 350F degrees, place bread cubes on baking sheet and toast until edges are lightly brown, about 8-10 min.
2. Heat olive oil in a 5 quart pot over medium heat, add onions and cook for 3-4 min or untill they begin to soften.
3. Add the garlic and crushed red pepper and continue to cook, stirring, for an additional 5 minutes or untill the garlic becomes golden.
4. Add pepperoncini, tomatoes, beef stock and toasted bread and bring to a boil.
5. Reduce to a simmer, add basil and cook, covered, 30-40 minutes stirring occassionally.
6. Season to taste with salt and pepper. Ladle into soup bowls and drizzle with olive oil, garnish with crumbled gorganzola.Bread soup recipes?
A Simple Breadsoup
Hard stale bread
50 g butter
Soup stock cubes
Freshly grated mature Gruy猫re cheese
Cut the bread into cubes, about 1 inch wide. It does not matter that much if the pieces get smaller.
Put a soup pot on high heat and melt the butter.
Pour the bread in the pot and stir it, trying to cover every piece with some butter. Continue stirring, dry roasting the bread. This is a bit a smoky matter, therefore make sure that the exhaust fan is working.
When every piece of bread has some charred spots (that will be the case after about 10 minutes), pull the pot off the heat and add water until the bread pieces are well covered. Put the pot back on heat and bring it to boil.
Crumble soup stock cubes for the amount of liquid into the soup. It does not really matter what kind of soup base you are using. Beef makes it a bit stronger, but vegetable or chicken works equally well.
Reduce the heat and let it simmer for about 15 minutes, stirring occasionally. The bread pieces will soak up the liquid, and it might be necessary to add a bit more water.
Taste, season if needed (mainly pepper, as the soup stock has brought in enough salt), serve into bowls and sprinkle a little freshly grated mature Gruy猫re on it. Enjoy.
There are possible variations with this recipe. If the look of the soaked up bread pieces is offending to your eye, you can puree the soup. In fact, this might be the more likely way it is served in a restaurant. You might also crush the bread or grind it up coarsely before roasting.
A note about the pot. Roasting can be a bit hard on the pot, therefore, I would recommend to not use a non-stick pot, but better a rather robust stainless steel pot. When roasting the cubes, crumbs break off and get burned and stick to the bottom. A stainless steel pot is easier to clean...
Tomato Bread Soup (a more sophisticated one!)
INGREDIENTS
Soup:
3 pounds ripe plum tomatoes, cored
1 can (14 1/2 ounces) whole plum tomatoes in juice
1/2 cup extra-virgin olive oil, plus additional for serving
1/2 medium onion, minced
3 cloves garlic, minced
1 1/2 teaspoons coarse salt, plus extra for seasoning
1/4 teaspoon freshly ground pepper, plus extra for seasoning
2 slices day-old sourdough bread, crusts removed, cut into 1/2-inch cubes
Basil ricotta (for hot preparation):
1 cup tightly packed fresh basil leaves
1 cup fresh ricotta cheese
1/4 teaspoon coarse salt
Basil puree (for cold preparation):
1 cup tightly packed fresh basil leaves
1/2 cup extra-virgin olive oil
1/4 teaspoon coarse salt
Grated ricotta salata cheese
To make soup:
Fill a large bowl halfway with ice water. Bring a large pot of water to a boil. Using a paring knife, score the bottom of each fresh tomato with an X. Add tomatoes to boiling water and cook 30 seconds to 1 minute, or until skin at the X begins to peel back. Using a slotted spoon, remove tomatoes and immediately place in bowl of ice water. Let stand until cool. Peel tomatoes
Halve tomatoes lengthwise and squeeze juice and seeds through a sieve set over a bowl. Repeat with canned tomatoes. Stir seeds to further release juices. The juice should measure 2 cups; add water if necessary and set aside.
In a food processor with metal blade attached, roughly chop fresh and canned tomatoes.
In a 4-quart soup pot, combine olive oil, onion, garlic, 1/2-teaspoon salt, and pepper. Cook over low heat until onion is tender but not brown, about 12 minutes. Add chopped tomatoes, tomato juice and remaining 1 teaspoon of salt. Bring to a boil; reduce heat and simmer gently for 1 hour, stirring occasionally.
Meanwhile, to make basil ricotta: In a food processor with metal blade attached, roughly chop basil leaves. Add ricotta and salt, and process until smooth.
To make basil puree:
Bring a large pot of lightly salted water to a boil. Fill a large bowl halfway with ice water. Stir basil leaves into boiling water and cook 20 seconds. Drain basil and immediately place in bowl of ice water to stop cooking. Squeeze basil by hand to remove water.
In a food processor with metal blade attached, finely chop basil. Add olive oil and salt; process until pureed. Pour puree into a bowl and cover tightly with plastic wrap.
Twenty minutes before serving, place bread cubes in a small bowl and cover with warm water. Let stand 5 minutes. Remove bread from water and squeeze to remove moisture. Whisk bread into soup and simmer 15 minutes, stirring frequently. Season soup with additional salt and pepper to taste. Serve soup hot and drizzled with additional olive oil and basil ricotta. Or serve cold with basil puree and grated ricotta salata.
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