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Grana PadanoReisSuppen

Tomato and Bread Soup

Name: Tomato and Bread Soup
Prep time: 80 min
Cook time: 80 min
Total time: 80 min
Yield: 8
Cuisine: Italian
Ingredients: 3 tablespoons extra-virgin olive oil, plus more for finishing; 1 small onion, finely diced; 6 garlic cloves, crushed and peeled; Three 28-ounce cans whole San Marzano tomatoes, crushed by hand; Five ½-inch slices stale Italian bread, crusts removed, cut into 1-inch cubes; Kosher salt and freshly ground black pepper to taste; 10 fresh basil leaves, plus more for garnish; Freshly grated Grana Padano, for serving

Einfach

8 per.

80 min

Chef Lidia Bastianich

Zutaten

3 tablespoons extra-virgin olive oil, plus more for finishing

1 small onion, finely diced

6 garlic cloves, crushed and peeled

Three 28-ounce cans whole San Marzano tomatoes, crushed by hand

Five ½-inch slices stale Italian bread, crusts removed, cut into 1-inch cubes

Kosher salt and freshly ground black pepper to taste

10 fresh basil leaves, plus more for garnish

Freshly grated Grana Padano, for serving

Zubereitung

STEP 1

Heat the olive oil over medium heat in a large Dutch oven. Add the onion and cook until wilted, about 3 minutes. Add the garlic and cook until golden, about 6 minutes.

STEP 2

Add the tomatoes and their juices plus 2 cups water to the pot, and bring all to a boil, stirring occasionally. Once the tomatoes have boiled for 10 minutes, add the bread to the pot and return to a boil. Season with salt and pepper. Add the basil leaves, and adjust the level of heat to a simmer. Cook, uncovered, whisking occasionally to break up the pieces of bread, until the mixture is dense and silky, about 40 minutes.

STEP 3

Fish out the garlic cloves and basil leaves. Season the soup to taste with additional salt and pepper if needed. Serve in warm bowls, drizzled with extra-virgin olive oil and shreds of fresh basil leaves, and sprinkled with the grated cheese.

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Tomato and Bread Soup

Zutaten

Zubereitung

Heat the olive oil over medium heat in a large Dutch oven. Add the onion and cook until wilted, about 3 minutes. Add the garlic and cook until golden, about 6 minutes.

Fish out the garlic cloves and basil leaves. Season the soup to taste with additional salt and pepper if needed. Serve in warm bowls, drizzled with extra-virgin olive oil and shreds of fresh basil leaves, and sprinkled with the grated cheese.

Verwandte Rezepte

Blumenkohlsteak mit Grana Padano

Ziti with Broccoli Rabe and Sausage

Mini-Putenburger mit Grana Padano

Pasta und Bohnen mit Grana Padano „Riserva”