Tomato Bread Soup

1. 1

   Squeeze tomato halves over sieve held on a bowl.

2. 2

   Discard seed, reserve juice, and coarsely chop tomatoes.

3. 3

   Place tomatoes in food processor (along with canned tomatoes) and pulse to chop, but not too finely.

4. 4

   Heat oil in a 4 quart saucepan.

5. 5

   Add onion and garlic and saute until soft but not brown.

6. 6

   Add tomatoes and juices.

7. 7

   Season with salt and pepper.

8. 8

   Simmer for one hour, stirring from time to time.

9. 9

   Soak bread cubes in warm water for 5 minutes.

10. 10

    Remove bread and squeeze dry with a towel.

11. 11

    Whisk bread into tomato mixture and simmer 15 minutes.

12. 12

    Check seasoning.

13. 13

    Serve hot or at room temperature with ricotta and basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.