Tomato and Bread Soup
Serves 4.
Ingredients
- 4 Tbs. extra-virgin olive oil
- 1 yellow onion, chopped
- 2 tender celery stalks, chopped
- 2 garlic cloves, minced
- 2 lb. fresh tomatoes, peeled, seeded and chopped
- 4 cups water
- 4 slices day-old coarse country bread, crusts removed, torn into small pieces (about 2 cups)
- 4 fresh basil leaves, torn into small pieces
- Salt and freshly ground pepper, to taste
Directions
In a large saucepan over medium heat, warm 2 Tbs. of the olive oil. Add the onion and celery and sauté until tender, about 7 minutes. Add the garlic and sauté until fragrant, about 1 minute more. Add the tomatoes and water and bring to a simmer. Cook, uncovered, stirring occasionally, until the vegetables are soft, about 20 minutes.Pass the contents of the saucepan through a food mill placed over a bowl, or puree it in batches in a blender or food processor. Return it to the pan. Add the bread, basil, salt and pepper. Cook until the bread is soft, about 10 minutes more. Stir in a little more water if the soup becomes too thick.
Serve hot, warm or at room temperature ladled into bowls. Divide the remaining 2 Tbs. olive oil among the servings, drizzling over the top.
