Bread and tomato soup

6 servings

30 minutes

Bread-tomato soup is the embodiment of simplicity and comfort in Italian cuisine, inspired by Tuscan traditions. Its history roots back to rural cooking, where every crumb of bread held value. This soup combines juicy roasted cherry tomatoes, aromatic garlic, and fresh basil, creating a rich flavor with a hint of acidity and sweetness. The addition of French garlic baguette gives it thickness and a velvety texture, making it perfect for cozy home dinners. Each spoonful is infused with the aromas of olive oil and fresh herbs, highlighting its traditional Italian character. It pairs wonderfully with a glass of red wine and is great for both lunch and dinner. This soup is not just food; it's a true gastronomic story filled with the warmth and flavor of the Italian sun.

Energy value per serving

• Calories: 587
• Proteins: 19.5g
• Fats: 32.4g
• Carbohydrates: 54.3g

Ingredients

• Cherry tomatoes: 500 g
• Garlic: 3 clove
• Basil: 1 bunch
• Olive oil: 9 tbsp
• Sea salt: to taste
• Ground black pepper: to taste
• French Garlic Baguette: 1 pc
• Tomatoes in their own juice: 2 jar

Cooking steps

1. Pierce whole cherry tomatoes with a knife, finely chop 1 clove of garlic. Separate basil leaves from stems. Finely chop a third of the stems and mix with tomatoes and garlic. Drizzle with a little olive oil, place on a baking sheet, and bake in a preheated oven at 180 degrees for about 20 minutes.

   Required ingredients:

   • Cherry tomatoes: 500 g
   • Garlic: 3 cloves
   • Basil: 1 bunch
   • Olive oil: 9 tablespoons

2. Pour 1-2 tablespoons of olive oil into a large pot, add the remaining 2 cloves of minced garlic and finely chopped basil stems. Stir and cook on low heat for about a minute.

   Required ingredients:

   • Olive oil: 9 tablespoons
   • Garlic: 3 cloves
   • Basil: 1 bunch

3. Add tomatoes along with the juice. The total volume of both cans should be 1600 g. Fill one of the emptied cans (volume - 800 g) with water and pour it into the pot. Mash the tomatoes with a fork, bring to a boil, and simmer for 15 minutes.

   Required ingredients:

   • Tomatoes in their own juice: 2 jars
   • Tomatoes in their own juice: 2 jars

4. Break the garlic baguette into small pieces, toss them in a pot and mix. Add salt and pepper to taste, as well as basil leaves.

   Required ingredients:

   • French Garlic Baguette: 1 piece
   • Sea salt:  to taste
   • Ground black pepper:  to taste
   • Basil: 1 bunch

5. Remove the baking tray with cherry tomatoes from the oven. Add the tomatoes and all the juice that formed during this time to the pot. Mix thoroughly.

   Required ingredients:

   • Cherry tomatoes: 500 g

6. Remove the pot from the heat, add 6-7 tablespoons of olive oil to the soup, and stir. Pour the soup into bowls.

   Required ingredients:

   • Olive oil: 9 tablespoons