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Categories:Viewed: 52 - Published at: 3 years ago
Ingredients
- 1/2 c. slivered fresh basil
- 2 lrg garlic cloves chopped
- 3 Tbsp. extra-virgin extra virgin olive oil
- 1 c. minced red onion
- 3 1/2 c. canned vegetable broth
- 1 lb plum tomatoes coarsely minced
- 3 slc country white bread, 3" by 5" by 3/4" thk cubed Salt to taste Freshly-grnd black pepper to taste Grated Parmesan cheese
Method
- Divide basil and garlic between 2 large soup bowls.
- Heat 2 Tbsp.
- oil in heavy large saucepan over medium-high heat.
- Add in onion and saute/fry 3 min.
- Add in broth, tomatoes and bread and bring soup to boil.
- Reduce heat to medium-low, cover and simmer till bread is falling apart, about 8 min.
- 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 Tbsp.
- oil.
- Sprinkle with cheese.
- This recipe yields 2 servings;
- can be doubled.
- Comments: Our take on this soup is faithful to the classic flavors.
- Assorted marinated vegetables from the local Italian deli are nice to start, and wedges of almond cake with espresso are a great finish.
