Tomato Bread Soup

19. January 2007 Soups, Stocks + Sauces 0

I had everything I needed in the kitchen. What could I make that’s easy, quick and filling? This soup took about 30 minutes to make and fulfilled a soup craving during brunch.

3 vine-ripe tomatoes
3 slices from a day-old loaf of Italian bread, cut into smaller pieces
1 quart vegetable stock
5 slices of bacon
3 cloves of garlic, crushed
fresh basil leaves, torn
salt, pepper, oil

1. Score a cross in the bottom of the tomatoes and place in a pot of boiling water for 2 minutes. Remove and plunge in a bowl of cold water to peel the skin off. Cut the tomatoes in half and scoop out the seeds. Chop the tomato flesh and set aside.
2. Preheat oven 400º. Bake bacon for 8 minutes or until crispy. Let drain on a paper towel. Chop coarsely and set aside.
3. Heat some oil in a pot. Sauté the garlic and tomatoes. Reduce heat and simmer for 15 minutes, stirring ocassionaly. Add the stock and bring to a boil. Reduce the heat to medium, add the bread and cook until the bread softens and absorbs some of the liquid.
4. Season with salt and pepper and stir in some olive oil. Top with bacon bits.