Tomato & Bread Soup

“This is a cheats pappa al pomodoro. I’m sure it would make some Italian grandma turn over in her grave. But it comes together super fast and is super satisfying, so it works perfect in my house” so says Charlotte.  All I know is this super satisfying soup is fresh and delicious and vegetarian to boot.  Be sure to get some really fantastic bread – like a fresh baguette – and high quality Parm Reg…if it comes in a green can then, my friend, you are not on the right track.  Come to Artisan Cheese Company and I’ll hook you up.

 

IMG_3898

 

Tomato & Bread Soup
Recipe and photo by Charlotte Abrams
serves 4

3 tablespoons extra virgin olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 26-ounce container strained tomatoes
2 cups vegetable stock
1 1/2 cups water
4 ounces day-old baguette, sliced
1 tablespoon balsamic vinegar
1 tablespoon sugar
chunk of Parmigiano-Reggiano, grated
handful of basil
salt and pepper

Heat olive oil in a large saucepan over medium heat. Add onion, garlic and season with salt and pepper. Cook until golden and sweet. Add tomatoes, stock, and water; bring to a simmer. Stir in bread. Simmer until bread is absorbed, it shouldn’t take long — the longer you simmer, the more velvety it gets, the shorter, the more chewy. Season to taste with a little bit of the balsamic and sugar at a time until nicely balanced. Serve with lots of cheese and basil on top.