Tomato and bread soup
Last updated: 7 April 2021

Preparation:
1 hour
Servings:
4
Dietary:
Vegetarian
Ingredients
2 tbsp olive oil
1 large onion, finely diced
1/4 tsp red chilli flakes
3 cloves garlic, minced
250ml dry white wine
900g (6 cups) vine tomatoes, cored and diced
600ml tomato juice
100g (3 cups) stale Italian bread, crusts removed, cubed
25 g (1 cup) basil leaves, torn
50 g (1/2 cup) Parmesan cheese, grated
4 tbsp extra-virgin olive oil
salt
freshly ground black pepper
Method
- Heat the olive oil in a large saucepan set over a medium heat. Add the onion, chilli flakes and a pinch of salt, allowing the onions to sweat for 8–10 minutes.
- Add the garlic and cook for a further 3 minutes, stirring frequently. Stir in the wine and let it bubble and reduce by half.
- Stir in the diced tomatoes and a pinch of salt. Cook and stir until they’re very soft and broken down. This will take about 12–15 minutes.
- Stir in the tomato juice, bread and basil leaves. Cook and stir for about 12–15 minutes until the bread starts to break down and thicken the soup.
- When ready, stir in the Parmesan, extra-virgin olive oil, and some salt and pepper to taste. Divide between bowls and serve straight away.