Tomato, garlic and bread soup
Recipe by Janice Sutherland
2 Tbsp extra-virgin olive oil
1 medium onion chopped
2 Tbsp garlic chopped
6 cups tomatoes chopped ( I like Roma)
2 red or yellow peppers, seeded and chopped
4 cups vegetable stock
2 cups good French bread, cubed
2 Tbsp basil chopped
1 Tbsp rosemary chopped
salt and pepper to taste
olive oil
Parmesan cheese
1. In a stockpot over medium-high heat, combine olive oil, onion and garlic and cook until onion is soft. Add tomatoes and peppers and saute 5 minutes.
2. Add stock and bring to boil. Add bread, basil and rosemary. Stir to mix well and cook for 10 to 15 minutes, vegetable should be soft and bread broken down. Thin the soup with additional stock or water if desired. Season with salt and pepper.
3. Ladle into bowls drizzle a little olive oil on top, and sprinkle with freshly grated Parmesan cheese.
April 25, 2011 03:59
Author James Barbar
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