We didn’t get chance to talk about this recipe on air, but it’s a lovely one. There’s nothing better on a cold day than a nice big bowl of soup. Let me know if you do try any of these recipes, and of course, what you think!
Tomato and Bread Soup. (serves 6)
2 tablespoons of olive oil
1 large onion, chopped
2 cloves garlic, crushed
chopped fresh thyme
2lb tomatoes quartered.
1-pint vegetable stock
4½ oz bread, cubed
2 tablespoons balsamic vinegar
chopped fresh basil
Heat 1 Tablespoon of olive oil in a saucepan and fry the onion, thyme and garlic on a low heat until softened and are lightly golden.
Add the tomatoes and the stock to the mix and bring them to the boil, cover and simmer for 20 Minutes.
Meanwhile put the bread cubes, vinegar, the remaining oil and 4 tablespoons of cold water and leave to soak for 10 minutes.
Puree the tomato mix, bread and the basil together until very smooth.
Return the soup to the pan and re-heat gently.
Serve with a garnish of fresh basil leaves.