Tomato Soup

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.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 313
• Protein: 5 g
• Carbs: 35 g
• Fat: 16 g

Ingredients

• 800 g Round tomato ( peeled, seeded and crushed )
• 200 g Country bread ( stale, cut into small cubes )
• 1 piece Yellow onion ( finely sliced )
• 2 piece Garlic ( minced )
• 4 tbsp Extra virgin olive oil
• 500 ml Mineral water
• 1 piece Basil ( bunch leaves )
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground
• 1 piece Vegetable broth ( crumbled )

Instructions

1. Sauté the aromatics

   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. Stew the tomatoes

   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. Bind with bread

   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. Finishing and infusion

   Turn off the heat. Stir in the hand-torn basil. The herbaceous scent should release instantly. Season with sea salt and pepper.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge. The bread will continue to absorb liquid; add a splash of water when reheating.