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Rich Tomato and Olive ‘Bread Soup’
Tomatoey goodness served with fresh basil and pecorino cheese that'll leave you wanting more!
- Serves: 6 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 50 mins
issue 9
Ingredients
3 Tbsp olive oil
1 onion, finely chopped
4 cloves garlic, crushed
1 chilli, seeded and chopped (optional)
3 x 400 g cans whole peeled tomatoes in juice
3 C good-quality chicken or vegetable stock, plus extra if the soup is too thick 750 ml
3 Tbsp tomato paste
2 Tbsp balsamic vinegar
2 Tbsp brown sugar
sea salt and freshly milled black pepper to taste
6 slices stale ciabatta, broken into pieces
a handful of roughly chopped basil
a handful of roughly chopped parsley
1 x 200 g pkt Kalamata olives, depipped and halved
grated Pecorino cheese (as much as you like!) for serving
extra virgin olive oil for serving
Method
Heat the olive oil and sauté the onion, garlic and chilli until soft and aromatic. Add the tomatoes and heat through briefly. Add the stock, tomato paste, balsamic vinegar and sugar. Season with sea salt and freshly milled black pepper. Cover and bring to the boil, then reduce the heat and simmer for 30 minutes.
Place the pieces of bread into the soup, cover and simmer for another 15–20 minutes. If too thick, add more hot stock. Remove from the heat and add the fresh herbs and olives.
Serve in deep bowls. Top with Pecorino and drizzle with olive oil.
