Tuscan Tomato & Bread Soup

Here in Sydney, we have gone from Autumn to Winter a little too quickly. With winter comes the need to warm up. Soup is our little saviour in winter. I had some sour dough in my freezer from my favourite bakery, Bourke Street Bakery. Thought it would be a good idea to make use of it with this recipe.

Recipe from Delicious Magazine

Ingredients

800g canned whole tomatoes

1 chilli, seeds removed, chopped

4 garlic cloves

1 teaspoon caster sugar

2 tablespoon extra virgin olive oil

2 slices sour dough bread, crusts removed (I accidentally included the crusts!)

2 tablespoon balsamic vinegar

2 tablespoon chopped basil leaves, plus small leaves as a garnish

Method

1. Place tomatoes. garlic, chilli, sugar, 1 tablespoon oil, 1 cup water, salt and water in a saucepan and bring to the boil over medium to high heat. Reduce the heat to low, then cover and simmer for 15 minutes or until the tomatoes break down slightly.

2. Place the bread in a bowl and drizzle with the vinegar. Set aside for 10 minutes to soften.

3. Add the bread mixture and the basil to the soup. Stir it well to combine. Cover and simmer on low heat for a further 5 minutes until the soup thickens. 

4. Using a blender or food processor blend the soup until smooth.

5. Serve hot, drizzled with remaining oil. Garnish with small basil leaves.