Bread And Tomato Soup

Recipe Ingredients

1/2 cup	118ml	Slivered fresh basil
2 cups	186g / 6.6oz	Garlic cloves - minced (large)
3 tablespoons	45ml	Extra-virgin olive oil
1 cup	62g / 2.2oz	Chopped red onion
3 1/2 cups	829ml	Canned vegetable broth
1 lb	454g / 16oz	Plum tomatoes - coarsely chopped
3		Country white bread, 3" by 5" by 3/4" thk - cubed
		Salt - to taste
		Freshly-ground black pepper - to taste
		Grated Parmesan cheese

Recipe Instructions

Divide basil and garlic between 2 large soup bowls. Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add onion and saute 3 minutes. Add broth, tomatoes and bread and bring soup to boil. Reduce heat to medium-low, cover and simmer until bread is falling apart, about 8 minutes.

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 tablespoon oil. Sprinkle with cheese.

This recipe yields 2 servings; can be doubled.

Source:
Bon Appetit, May 2000

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