Italian Bread Soup with Tomatoes Tuesday, September 6, 2011


2 TBSP extra virgin olive oil
1 large onion, diced
salt and black pepper
2 garlic cloves, minced
½ tsp red pepper flakes (or to taste)
3 lbs very ripe tomatoes, cored, seeded and coarsely chopped
3 cups chicken stock
3 to 4 cups day old crusty bread, thickest crusts remove
¼ cup fresh basil leaves


In a large pot, heat olive oil and cook onion, salt and pepper until onion is translucent and starting to brown. Add garlic and cook about 1 additional minute. Add red pepper flakes if using. Cook about 1 additional minute, stirring, or until the mixture becomes very fragrant. Add tomatoes and cook, stirring, until they start to break down and release their liquid. Add chicken stock. Bring to a boil and add the bread, stirring to combine. Reduce heat to a simmer and cover and all to cook until the bread is soft and the soup thickens. Taste and add additional salt or pepper if needed. Serve hot with basil leaves on top. If you like, you can drizzle on a little additional olive oil.


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