This thick, Tuscan bread soup is a delicious way to use a loaf of stale bread. It’s also an economical dish to make in bulk for feeding large amounts of guests.
- 1 kg very ripe roma tomatoes, cut in half and deseeded
- 2 large brown onions, coarsely chopped
- 2 cloves garlic
- Handful of basil leaves, plus extra to serve
- 1 cup extra virgin olive oil
- 8 slices day-old bread
- Parmesan cheese, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Preheat the oven to 160˚C.
- Place tomatoes, garlic, onion and a handful of basil leaves into a baking dish. Drizzle with olive oil and a generous sprinkle of salt, toss to coat. Cover with foil and place in the oven to roast for 40 minutes or until well cooked.
- Remove from the oven and allow to cool. Blend with a stick blender or food processor to a fine puree.
- Heat a large pan over medium heat. Pour in the tomato mixture and tear in the stale bread, mix well and season to taste. If your mixture is too thick, add in a splash of hot water to thin it out.
- Reduce heat to a simmer, breaking the bread into the tomatoes and cook, stirring, until the soup turns thick and creamy.
- Place soup in bowls and finish with more olive oil, parmesan cheese torn basil leaves.
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