Red Gold Tomatoes From Europe
Always With You

preserved at their peak, ready to use

Bread and tomato soup


55 minutes






800g canned chopped tomatoes
300g stale bread
1l vegetable broth
4 garlic cloves
10 basil leaves
1 celery stalk
1 carrot
4 tablespoons extra-virgin olive oil
56g parmesan cheese
1/2 teaspoon of sugar
salt and pepper to taste


Saute the chopped celery and carrot in a little extra-virgin olive oil. Add a clove of garlic. Then add the chopped tomatoes, sugar and salt. Let it simmer for 40 minutes. Heat the vegetable broth and then pour in the prepared tomato sauce. Add in the stale bread, the remaining cloves of garlic, a little extra-virgin olive oil and the basil. Cook the mixture until the broth is completely absorbed. Serve the soup in a bowl garnished with a little extra-virgin olive oil and a leaf of basil. Sprinkle with parmesan to taste.

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