Summertime Tomato and Bread Soup


Summertime Tomato and Bread Soup Recipes

Ingredients :



3 cups

2 slices


large, ripe tomatoes

cloves garlic ( 1 to be reserved for rubbing on the bread)

chicken stock

sourdough bread

large eggs

extra virgin olive oil

salt and pepper

pinch of red chili flakes

fresh basil

Method :
  1. Cut the tomatoes into large chunks.

  2. Pass 1 clove of garlic through a garlic press.

  3. In a large saucepan, heat 2 tablespoons olive oil over medium heat.

  4. Add the tomatoes and minced garlic and cook 3-4 minutes, until the tomatoes soften and the garlic smells pungent.

  5. Add the chicken stock and season with salt and pepper and chili flakes.

  6. Bring to a gentle simmer.

  7. While the soup is simmering, toast the bread and brush it with olive oil.

  8. Rub the remaining clove of garlic over the surface.

  9. Lay each slice of bread in the bottom of a serving bowl.

  10. Break the two eggs onto the surface of the simmering soup, cover the pot, and leave for 3-4 minutes to poach.

  11. While the eggs are poaching, rinse a good handful of fresh basil leaves, shake dry, and tear up.

  12. Using a slotted spoon, lift each egg out of the soup and place on the bread.

  13. Stir the basil into the soup and pour the soup over the bread and eggs.

  14. Serve immediately.

Makes 5 cups of soup, serves 2

Like oyster stew, this is another dish where the result is far more than the sum of its parts. This is Italian home cooking, substantial enough to serve as an entire meal with the addition of the poached egg, but light tasting and fresh. Use good bakery bread such as a crusty sourdough. Summertime Tomato and Bread Soup can only be made in the summer, when the basil is fresh and the tomatoes are flavorful and perfectly ripe. Use canned or packaged chicken broth, not stock cubes, for this soup.

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