Franco’s Tomato Soup
Servings: 6
Ingredients
- 2 pounds ripe tomatoes
- 1/4 cup olive oil
- 5 cloves garlic
- 2 quarts vegetable broth or chicken broth
- 300 grams day-old Italian bread
- 1 large bunch basil
- Salt and pepper to taste
Instructions
- Cut a shallow "x" into the skin of each tomato with a sharp knife. Fill a large bowl with ice water and set it aside. Bring a large pot of water to boiling, and carefully drop the tomatoes in.
- Blanch the tomatoes for 2 minutes, then scoop them out and place them into the ice water for several minutes until they're cool enough to handle. Peel and discard the skins, and cut the tomatoes into quarters.
- Place the peeled tomatoes, olive oil, and garlic into a large saucepan. Bring them to a boil, reduce the heat, and simmer for 15-20 minutes.
- Puree the mixture in a food processor until smooth and return it to the pan (or use an immersion blender right in the pan). Add the broth and simmer for an additional 20 minutes.
- Tear the basil into small pieces.
- In the meantime, cut the bread into crouton sized cubes and toast them in the oven.
- Add the basil and croutons and stir until combined. Add salt and pepper to taste and serve hot.