Make it a Soup!
In this edition of Make it a Soup! we’re making Hearty Tomato Bread Soup!
That’s right ladies + gents, we’re turning your favorite Italian hero sandwich into the perfect hearty Fall soup.
Think chunky tomatoes, basil leaves, a hint of heat from crushed red pepper flakes, all swimming in a home made Veggie Broth.
The next time you have some left over bread, don’t throw it away! Cut it into cubes and #makeitasoup
Serves 4 to 6
INGREDIENTS
¼ cup olive oil
1 large yellow onion, finely chopped
3 garlic cloves, minced
¼ tsp crushed red pepper flakes
2 ½ to 3 lbs very ripe tomatoes, cored and coarsely chopped
2 cups vegetable broth**
3 cups day-old crusty bread, crusts removed, cut into 1-inch cubes
¼ cup fresh basil leaves, torn if large
2 Tbsp brown sugar
1 Tbsp lemon juice
2 tsp sea salt
¼ tsp freshly ground pepper
*Recipe + Photo: Chloe’s Vegan Italian Kitchen
Prep
In a large pot, heat olive oil over medium-high heat.
Add chopped onions and cook, stirring often until soft.
About 10 minutes.
METHOD
Add minced garlic and crushed red pepper flakes, and cook, stirring often until they begin to break down and release their liquid. About 5 minutes.
Add vegetable broth, sea salt, and freshly ground pepper. Bring to a boil, add bread, and stir to combine.
Reduce heat to low, cover, and simmer until bread is soft and soup thickens. About 15 minutes.
Stir in fresh basil, brown sugar, and lemon juice.
Turn off heat and season to taste.
Notes + Serving Tips
Distribute into individual soup bowls, drizzle with olive oil, and garnish with chopped fresh basil leaves.
**In a rush? Try picking up some organic veggie broth at your local supermarket.