Tomato soup ()
What we love about this recipe is that it is first, delicious. Secondly, it is easy to make and adaptable with items often found in our pantry. Lastly, it is very adaptable. Easy to cut the recipe in half for one and perfect for a light lunch, or make the full recipe and serve for dinner alongside some crusty bread.
Start to finish: 40 minutes
Servings: 4
1/4 cup extra-virgin olive oil, plus extra for serving
3 garlic cloves, sliced thin
1/4 teaspoon red pepper flakes
1 (28-ounce) can crushed tomatoes
4 ounces hearty white sandwich bread, cut into 1/2-inch cubes (3 cups)
2 cups chicken broth
1 sprig fresh basil plus 2 tablespoons chopped
1/2 teaspoon table salt
1/4 teaspoon pepper
Grated Parmesan cheese
Combine oil, garlic and pepper flakes in large saucepan and cook over medium heat until garlic is lightly browned, about 4 minutes.
Stir in tomatoes, bread, broth, basil sprig, salt and pepper and bring to boil over high heat. Reduce heat to medium, cover and simmer vigorously until bread has softened completely and soup has thickened slightly, about 15 minutes, stirring occasionally.
Off heat, discard basil sprig. Whisk soup until bread has fully broken down and soup has thickened further, about 1 minute. Sprinkle with Parmesan and chopped basil, drizzle with extra oil and serve.
(This recipe was adapted from Cook’s Country magazine.)
