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Tomato Bread Soup

Source

Lost Recipes by Marion Cunningham (adapted)

Ingredients

5 Tbs butter
1 onion sliced thinly
2 cups tomatoes chopped and peeled
6 oz tomato paste
7 cups water
4 cups chicken broth
1 loaf Italian bread torn into pieces (about 4 cups)
3 large cloves garlic minced
1⁄4 cup fresh basil chopped
2 tsp kosher salt
pepper to taste
olive oil for serving
shredded Parmesan for serving

Directions ( Default | Numbered )

Melt the butter in a soup pot, saute the onion until soft. Add the tomatoes and the tomato paste. Cook, stirring often, over low heat for about 15 minutes. Add the water and the chicken broth and bring to a boil. Add the bread, garlic, basil, and salt. Simmer until the bread is saturated and falling apart. Puree with an immersion blender. Serve with olive oil and Parmesan.

  1. Melt the butter in a soup pot, saute the onion until soft. Add the tomatoes and the tomato paste. Cook, stirring often, over low heat for about 15 minutes. Add the water and the chicken broth and bring to a boil. Add the bread, garlic, basil, and salt. Simmer until the bread is saturated and falling apart. Puree with an immersion blender. Serve with olive oil and Parmesan.

Comments & Personal Notes


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