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Italian · Soup
Bread and Tomato Soup
A rustic Tuscan-style soup in which day-old bread melts into ripe tomatoes and beef broth. It is thick, olive-oil rich and best made when tomatoes are at their peak.
- YieldServes 4 to 6
- Hands-on30 min
- Total56 min
- Difficulty
Ingredients
- 250 gItalian bread, day-old ciabatta or rustic loaf
- 120 mlextra virgin olive oil
- 2 clovesgarlic, minced
- 2 tspfresh sage leaves, minced
- 6large ripe tomatoes, coarsely chopped (about 1.2 kg)
- 1.4 Lbeef stock
- 6 sprigsfresh thyme
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