Tomato Bread Soup
Submitted by: cklinc4
Bay leaf and basil flavor this smooth and creamy tomato and bread soup--serve as main course or to accompany your favorite panini.
Ingredients
- 4 tablespoons extra virgin olive oil
- 3/4 cup yellow onion, small dice
- 2 garlic cloves, minced
- 1 quart chicken stock or broth
- 2 cans tomatoes
- 1 bay leaf
- 2 cups mozzarella whey, optional
- 2 cups crumbled bread, no crusts
- 6-8 fresh basil leaves, torn
- Sea salt and fresh black pepper to taste
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Method
Dice onions and slice garlic as thinly as possible. Cook slowly for 10 minutes in olive oil, taking care not to brown. If tomatoes are whole, crush a little with hands or a potato masher. Add chicken stock, bay leaf, and tomatoes then simmer 30 minutes. Incorporate whey and bring to a simmer again. Season with salt and pepper. When ready to serve, add bread and basil, then stir well. Adjust seasoning and serve as a main course or with a panini for dipping.
Notes: Excellent on a cold winter day with a grilled cheese panini.
Number of Servings: 4
Submitted by: cklinc4 ( See all of cklinc4 Recipes )
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