Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 4 tablespoon oil (olive oil)
- 1 onion (s)
- 3 cloves garlic
- 750 g tomato (s)
- 1 liter chicken broth
- 250 g bread (s) (stale Tuscany bread without crust)
- Basil, some leaves
- salt
- Pepper, freshly ground black
Print Recipe
Pin Recipe Instructions
- Heat half of the olive oil in a large saucepan. Peel the onion and garlic, chop finely and sauté in the hot oil until translucent.
- Blanch, peel and dice tomatoes. Add the tomatoes to the onion and garlic mixture in the saucepan and cook for 5 minutes. Then gradually pour in the broth. Season with salt and pepper and cook for 30 minutes.
- Heat the remaining olive oil in a pan, cut the bread into small cubes and toast in the hot fat; take out and then drain well on kitchen paper.
- Chop the basil leaves. Pour the soup into plates and sprinkle with the toasted bread cubes (croutons) and basil.
- Serve hot immediately.
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