Tuscan tomato & bread soup

Name: Tuscan tomato & bread soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 800g canned whole tomatoes; 1 long red chilli, seeds removed, chopped; 4 garlic cloves, finely chopped; 1 tsp caster sugar; 2 tbsp extra virgin olive oil; 2 slices day-old sourdough bread, crusts removed, cubed; 2 tbsp balsamic vinegar; 2 tbsp chopped basil, plus extra small leaves to serve

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Prep Time: 15 minutes

Cook Time: 25 minutes

Total: 40 minutes

Servings: 4

Cost: $9.49 /serving

Author : Louise Pickford

vegan vegetarian simmer

Ingredients

Remove All · Remove Spices · Remove Staples

800 grams canned whole tomatoes1 long red chilli, seeds removed, chopped4 garlic cloves, finely chopped1 tsp caster sugar2 tbsp extra virgin olive oil2 slices day-old sourdough bread, crusts removed, cubed2 tbsp balsamic vinegar2 tbsp chopped basil, plus extra small leaves to serve

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Instructions

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Step 1

Place tomatoes, chilli, garlic, sugar, 1 tablespoon oil, 1 cup (250ml) water and some salt and pepper in a saucepan and bring to the boil over medium-high heat. Reduce heat to low, then cover and simmer for 15 minutes or until the tomatoes break down slightly.

Step 2

Meanwhile, place the bread in a bowl and drizzle with the vinegar. Set aside for 10 minutes to soften.

Step 3

Add the bread mixture and basil to the soup and stir well to combine. Cover and simmer over low heat for a further 5 minutes or until the soup thickens.

Step 4

Using a stick blender, blend the soup until smooth. (Alternatively, cool slightly, puree in ba puree in batches in a blender, then reheat over medium heat.)

Step 5

Serve hot, drizzled with remaining oil and garnished with small basil leaves.