Tuscan tomato soup

soups 542 Last Update: Jul 26, 2021 Created: Jul 26, 2021 0 0 0

Tuscan tomato soup

Cherry tomatoes - 500 Gram Garlic - 3 Cloves Large bunch of basil - 1 Piece Olive oil - 1 Piece (the best) Sea salt - 1 To taste Freshly ground black pepper - 1 To taste Canned tomatoes - 800 Gram Stale bread - 500 Gram

Chop the cherry tomatoes, combine them with finely chopped garlic and 1/4 of the whole basil. Drizzle generously with olive oil, sprinkle with salt and pepper. Put the tomatoes on a baking sheet and bake for 20 minutes at 180 degrees. The taste will be intense and concentrated!
Heat oil in a large saucepan, add remaining garlic and basil. Stir gently and fry for 1 minute until soft. Transfer the canned tomatoes to a saucepan, fill 1 can of tomatoes with water (about 350 ml) and add to the tomatoes. Stir with a spoon, bring to a boil, simmer for 15 minutes.
Cut the stale bread into thumb-sized pieces and add the slices to the saucepan. Stir well and season to taste. Add the basil leaves, simmer for another 10 minutes. By this time, the tomatoes serving time in the oven are quite ready to move into the pot to their brethren.
You need to achieve a silky, defined texture, so feel free to tweak the soup with a little water. Then remove it from heat and add 6 or even better 7 tablespoons of quality olive oil. Pour the soup into bowls and serve garnished with basil leaves.

Tuscan tomato soup

Cherry tomatoes - 500 Gram Garlic - 3 Cloves Large bunch of basil - 1 Piece Olive oil - 1 Piece (the best) Sea salt - 1 To taste Freshly ground black pepper - 1 To taste Canned tomatoes - 800 Gram Stale bread - 500 Gram

Chop the cherry tomatoes, combine them with finely chopped garlic and 1/4 of the whole basil. Drizzle generously with olive oil, sprinkle with salt and pepper. Put the tomatoes on a baking sheet and bake for 20 minutes at 180 degrees. The taste will be intense and concentrated!
Heat oil in a large saucepan, add remaining garlic and basil. Stir gently and fry for 1 minute until soft. Transfer the canned tomatoes to a saucepan, fill 1 can of tomatoes with water (about 350 ml) and add to the tomatoes. Stir with a spoon, bring to a boil, simmer for 15 minutes.
Cut the stale bread into thumb-sized pieces and add the slices to the saucepan. Stir well and season to taste. Add the basil leaves, simmer for another 10 minutes. By this time, the tomatoes serving time in the oven are quite ready to move into the pot to their brethren.
You need to achieve a silky, defined texture, so feel free to tweak the soup with a little water. Then remove it from heat and add 6 or even better 7 tablespoons of quality olive oil. Pour the soup into bowls and serve garnished with basil leaves.