Bread & tomato soup Recipe

Name: Bread & tomato soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: 5 Tomatoes; 75 g Croutons; 1 Shallots; 15 g Fresh basil; 40 g Parmesan cheese shavings; 1 garlic clove; 30 mL (2 tablespoon) Olive oil; 1 pinch Salt; 1 pinch Pepper

Ingredients

5 Tomatoes
75 g Croutons
1 Shallots
15 g Fresh basil
40 g Parmesan cheese shavings
1 garlic clove
30 mL (2 tablespoon) Olive oil
1 pinch Salt
1 pinch Pepper

	PREP TIME 15m	COOK TIME 25m	TOTAL TIME 40m
YIELD 2

Instructions

Peel and chop the garlic and shallot.
Rinse and chop the basil.
Heat 1 tablespoon of olive oil in a sauté pan over medium heat without reaching its smoking point.
Sauté the garlic and shallot for a few minutes.
Add the tomatoes and their juice.
Bring to a boil then lower the heat and simmer for about 5 minutes.
Coarsely crumble the bread, add to the sauté pan and pour in 250 ml of water.
Stir then cook until the bread has absorbed as much juice as possible and the soup has a tick, mushy consistency.
Add the basil.
Season the soup with salt, pepper and simmer for 10 minutes.
Serve the bread and tomato soup in deep plates and sprinkle with parmesan to your taste.