Yum! Tomato and Bread Soup / Sopa de tomate y pan

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Sorry it's a bit dark - It was 1am... Cooking this week from New Vegetarian Food Cookbook by Christine McFadden

Tomato and Bread Soup (Altered for me...)

Olive Oil (I used basil & garlic oil)
1 Tbsp chopped sage (I used double)
8 Tbsp chopped basil (I used double)
2 onions, chopped finely (I used two large shallots)
1 ¼ cups finely diced celery (I left mine at a chunky dice)
2 cups thinly sliced Savoy cabbage (I used Lacinato Blue Kale – AKA Dino Kale – from my CSA)
Salt and pepper (I also added a dash of red pepper flakes – Jess, add two dashes)
4 cloves of garlic, sliced very thinly (I used 6)
3 lbs. canned copped tomatoes (I used fresh)
2 ½ Tbsp. tomato paste
3 cups veggie stock
6 oz. of day old bread, cut into 1-inch cubes

I changed the ingredients because I’m trying to use up items from the pantry and ensure I’m using everything from my CSA box. I’m altering the cooking instructions a bit – I’ll put the original in parenthesis.

- Sautée onions in a combo of basil & garlic oil until soft (heat oil, add all of the sage and half of the basil and gently fry for 1 min to flavor the oil. Add onions and fry for 7 min until soft).
- Add the celery, garlic, kale, half the sage and half the basil. Season with salt, red pepper flakes and black pepper to taste. (original recipe did not add sage & basil)
- Stir in tomato paste, tomatoes and stock. Bring to a boil, then cover, and simmer gently for 1 ½ to 2 hours, topping off with extra stock if needed (or if you want a thinner consistency).
- Place the bread on a baking sheet, and toast in the oven at 300 for 5 min, turn over half way through. Once toasted toss in the soup with the rest of the basil and sage, stir to cover the bread. (Put the bread in a saucepan. Drizzle with olive oil and allow it to soak in – I didn’t do this because I don’t need any extra oil in my diet – pour soup over the bread. Reheat and gently stir in the remaining basil)

Serve with a big salad and top with grated Parmesan Reggiano (regular or vegan). Enjoy.

Comments

kusine says:

Mmmmmmm! Yummy!
Posted 17 months ago. ( permalink )

amethystrainn says:

Wow, thanks for sharing that recipe!
Posted 17 months ago. ( permalink )

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Taken on January 7, 2007

Viewed 206 times

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