Tomato and bread soup

Tomato and bread soup

By
From
Nature
Serves
4
Prep
60 mins
Cooking time
50 mins
Photographer
Françoise Nicol

AD— San Marzano tomatoes are a very old variety. They are long, quite plump, fleshy and firm. They are not easy to find but they are well worth hunting down. Or look for another tasty variety.

PN— This soup is particularly rich in carbohydrates and fibre thanks to the wholemeal bread. It is also bursting with antioxidants. You can eat it hot in winter, when you can make it with crushed tinned tomatoes or frozen tomatoes.

Prepare the tomatoes

Ingredients

Quantity Ingredient
16 beefsteak tomatoes
2 san marzano tomatoes

Method

  1. Blanch 16 beefsteak tomatoes and 2 San Marzano tomatoes.
  2. Empty their insides into a small bowl. Filter the juice and set aside.
  3. Chop the flesh of the beefsteak tomatoes into large cubes and the San Marzano into small dice. Refrigerate in a small bowl.

Make the soup

Ingredients

Quantity Ingredient
400g stale wholemeal bread
2 tablespoons red wine vinegar
2 white onions
4 garlic cloves
2 sprigs basil
A splash olive oil
A pinch salt

Method

  1. Cut 400 g of stale wholemeal bread into large dice and place in a bowl.
  2. Pour on the reserved tomato juice, 2 tablespoons of red wine vinegar and leave to swell.
  3. Preheat your oven to 160 °C.
  4. Peel and mince 2 white onions and 4 garlic cloves. Detach around ten leaves from 2 sprigs of basil, and set aside.
  5. In a flameproof casserole dish with a splash of olive oil, sweat the onions over a low heat for 5 minutes without letting them colour. Add the garlic, stir for 30 seconds, then add the beefsteak tomatoes and a pinch of salt.
  6. Cook for 10 minutes, stirring occasionally.
  7. Add the bread and the rest of the basil, and mix well. Cover the casserole dish with a lid and put in the oven for 30 to 40 minutes.
  8. When the soup is cooked, take the stalks off the basil and crush the ingredients with a fork. Check the seasoning and add a little water if the soup is too thick. Allow to cool then put in a cold place.

To serve

Ingredients

Quantity Ingredient
50g Light pesto

Method

  1. Pour the cold soup into soup plates or a tureen.
  2. Sprinkle the diced San Marzano tomatoes on top, decorate with 50 g of pesto and sprinkle with the reserved basil leaves.
Tags:
Alain
Ducasse
Nature
nature
natural
healthy
simple
nutritious
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