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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 20 |
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Tomato soup recipe that is rich in veggies and quick to make. Ingredients:
1/2 tablespoon olive oil |
1/2 cup onion, finely diced |
1 minced garlic clove |
10 large basil leaves, roughly chopped |
1 lb tomato, very ripe cored and roughly chopped (about 6 small tomatoes) |
2 cups vegetable broth |
4 slices bread, baguette day-old thickly sliced |
salt, to taste |
fresh ground black pepper, to taste |
2 teaspoons extra virgin olive oil |
2 teaspoons parmesan cheese, freshly grated |
Directions:
1. In a dutch oven, heat the olive oil over medium heat. Add the onion and garlic, cook and stir occasionally for 5 minutes. Add the basil and tomatoes to mixture and simmer for 15 minutes.
2. Add the vegetable broth, bread, salt and pepper and simmer for an additional 15 minutes. Stir with a wooden spoon to break up the slices of bread.
3. Ladle the hot soup into bowls, garnish with a drizzle of extra virgin olive oil and a sprinkling of Parmesan cheese before serving.
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