I’ve been wanting to make and try this tomato soup recipe that uses chopped bread for a long time. I only regret not having made it sooner because it looks really delicious!!! Another suggestion from our partner Elefante, who has got everything right! Only delicious recipes (you can check out other options by clicking here)!!!
I used Italian bread, but if you can’t find it, it could be French bread (with salt). This recipe is very simple to make, just the way I like it. Note:
Ingredients:
- 2 large cans of Elephant – 340 g each
- 4 col. Olive Oil (soup)
- 3 cloves of garlic, finely sliced (I used minced garlic)
- 1,250 ml (1 liter + 250 ml) of water
- 6 ripe tomatoes, peeled and seeded, chopped
- 12 basil leaves
- 500 g stale Italian bread crumbs
- Salt and pepper to taste
- 1 col. sugar (tea)
- Grated Parmesan to taste
*it wasn’t in the original ingredients but I added ½ grated onion.
Way of doing:
Sauté the garlic and onion in olive oil, add the tomatoes, fry for 2 minutes, add the Elephant, mix well, sauté for another 2 minutes, add the water and mix. Let it boil for 8 to 10 minutes.
Add the bread pieces, more water (if necessary), and the basil. Add salt and pepper to taste and add sugar. Let it boil for another 3 to 4 minutes and serve with grated parmesan and basil leaves.
Tip:
Serve the soup inside Italian bread. To do this, cut a lid off the bread, hollow out the crumb leaving a thick edge and add the soup. Use the bread lid as a “soup bowl” lid and the crumb to complete the soup recipe. Prefer individual breads.
The yield will depend on the size of the bread used as “soup”. Here at home we made 2 very large portions (2 loaves of bread) and there was a little left over (I mean, there would have been left over if we weren’t greedy and if the soup wasn’t so good)!
Make this recipe, I’m sure you’ll love it!
Click to vote on this post!
