Tuesday, July 10, 2012

Bread Thickened Sicilian Tomato-Basil Soup

Bread Thickened Sicilian Tomato-Basil Soup

Serves 3-4
  • 2 1/4 cup water
  • 10 scallions, white and green parts both chopped and separated
  • 3 cloves garlic, minced
  • 4 tomatoes, chopped
  • 1/4 balsamic vinegar
  • 20 basil leaves, 3/4 shredded and 1/4 left whole for garnish
  • 1/4 tsp cayenne pepper
  • 2 cups vegetable broth
  • salt and pepper to taste
  • 8 oz. Italian bread, torn into small pieces

In large pot, heat 1/4 cup water over medium heat. Add the garlic and cook 3 minutes. Add the white part of the scallions, tomatoes, balsamic vinegar, shredded basil and cayenne pepper. Cook over medium high heat for 10 minutes, stirring often. Add the broth, 2 remaining cups of water, salt, pepper and bring to a boil. Stir in the pieces of bread, reduce the heat to medium low, and cook an additional 5 minutes. Stir in the remaining scallion parts and cover the cooking pot with a lid. Turn off the heat and let stand for 20 minutes before serving. Garnish with basil leaves.

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