Tomato Soup
Ingredients
- 800 gRound tomato (peeled, seeded and crushed)
- 200 gCountry bread (stale, cut into small cubes)
- 1 pcYellow onion (finely sliced)
- 2 pcGarlic (minced)
- 4 tbspExtra virgin olive oil
- 500 mlMineral water
- 1 pcBasil (bunch leaves)
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
- 1 pcVegetable broth (crumbled)
Method
A dense and rustic soup where tomatoes slow-cook to a rich consistency. The bread soaks up the juices to create a creamy texture that coats the spoon, heightened by the bold scent of fresh basil.
- 1
In a sauté pan, heat the olive oil. Sauté the onion and garlic without browning until they become translucent and soft under the spatula.
- 2
Add the crushed tomatoes. Let reduce over medium heat. The vegetation water must evaporate to leave a thick, glossy sauce that begins to lightly stick to the bottom.
- 3
Deglaze with water and stock. Add the stale bread cubes. Stir vigorously so the crumb breaks down and binds the soup. The preparation should reach a fluid purée consistency.
- 4
Turn off the heat. Stir in the hand-torn basil. The herbaceous scent should release instantly. Season with sea salt and pepper.
Frequently asked questions
How do you get this dish right?
- Use bread with a well-baked crust for more flavor.
- If the soup is too thick, thin it with a little hot water before serving.
- The secret is in the tomato reduction: they must lose all their acidic water.
How long does this dish keep?
Keeps for 3 days in the fridge. The bread will continue to absorb liquid; add a splash of water when reheating.
