Soups recipes

Tomato And Bread Soup

Course : Soups
Serves: 4

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Ingredients:

2 cloves garlic

1/4 teaspoon dried red pepper flakes, approx.

1/4 cup olive oil

1 pound ripe tomatoes seeded and chopped or 2 cups canned tomatoes, chopped

24 cups day old dried bread or good quality unsweetened whole wheat Italian bread or country French white bread -- cut in 1 inch cubes

3 cups chicken or beef broth preferably homemade

1/4 cup snipped fresh basil leaves

Preparation / Directions:

Slowly cook garlic and pepper flakes in 3 tablespoons of the olive oil, for about 5 minutes. Add tomatoes and cook slowly, over low heat, for 10 minutes. Add bread and broth and bring to a simmer. Stir well and cook, uncovered, for 15 minutes or until consistency is porridge-like. Season to taste with salt. Serve right away, drizzled with more olive oil and snippets of fresh basil or let stand until you are ready to eat; can be up to 2 hours and eaten at room temperature.

Tomato And Bread Soup

Ingredients:

Preparation / Directions:

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