Bread And Tomato Soup

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Bread And Tomato Soup

 

1/2 cup slivered fresh basil

2 large garlic cloves, minced

3 tablespoons extra-virgin olive oil

1 cup chopped red onion

3 1/2 cups canned vegetable broth

1 pound plum tomatoes, coarsely chopped

3 slices country white bread, 3 " by 5 " by 3/4 " thick, cubed

salt to taste

freshly ground black pepper to taste

grated Parmesan cheese

 

Divide basil and garlic between 2 large soup bowls. Heat 2 tablespoons oil in

heavy large saucepan over medium-high heat. Add onion and sauté 3 minutes. Add

broth, tomatoes and bread and bring soup to boil. Reduce heat to medium-low,

cover and simmer until bread is falling apart, about 8 minutes.

Transfer soup to processor. Using on/off turns, blend to coarse puree. Season

soup with salt and pepper. Ladle into bowls over basil and garlic. Drizzle with

remaining 1 tablespoon oil. Sprinkle with cheese.

Makes 2 servings.