4.0 – 1 reviews • Appetizer
| Level: |
Easy |
| Total: |
3 hr |
| Active: |
1 hr |
| Yield: |
6 to 8 servings |
Ingredients
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 2 1/2 pounds tomatoes, cored and chopped
- Kosher salt
- 1 cup tomato juice
- 3 sprigs fresh basil, plus chopped leaves for topping
- 5 cups cubed day-old country bread (crusts removed)
- 1 tablespoon red wine vinegar
Instructions
- Heat 1/4 cup olive oil in a Dutch oven over medium-low heat. Add the onion and cook, stirring, until softened, 8 to 10 minutes. Add the garlic and red pepper flakes and cook until softened, about 1 minute. Increase the heat to medium, add the tomatoes and 1/2 teaspoon salt, and cook, stirring occasionally, until juicy, 2 to 3 minutes. Add the tomato juice, basil sprigs and 3 cups water. Bring to a simmer and cook until the tomatoes are very soft, 15 to 20 minutes.
- Add 3 cups bread cubes and return the soup to a simmer. Cook, mashing the bread with a wooden spoon, until broken down, 5 to 7 minutes. Discard the basil sprigs. Stir in the vinegar. Working in two batches, puree the soup in a blender until smooth, adding 2 tablespoons olive oil per batch. Refrigerate until cold, at least 2 hours or overnight.
- Before serving, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the remaining 2 cups bread cubes; cook, tossing, until golden, 5 to 6 minutes. Season the soup with salt; top with the croutons and chopped basil.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
255 |
| Total Fat |
18 g |
| Saturated Fat |
3 g |
| Carbohydrates |
21 g |
| Dietary Fiber |
3 g |
| Sugar |
7 g |
| Protein |
4 g |
| Cholesterol |
0 mg |
| Sodium |
543 mg |