Simple Italian Tomato Soup thickened with bread seasoned with basil and olive oil.
- 10 plum tomatoes, about 2 ½ pounds
- 2 tablespoons best quality extra-virgin olive oil, plus more for drizzling
- 4 cloves garlic, minced
- 1 large sweet onion, diced
- 1 ¼ teaspoon salt
- ½ teaspoon dry thyme
- ½ cup dry red wine
- 1 32-ounce box low sodium broth, vegetable or chicken or home made stock
- 2 slices bread, crusts removed, cut into cubes (or more for thicker soup)
- 2 tablespoons basil
- Peel and seed tomatoes. Reserve juices.
- Swirl 2 tablespoons olive oil in a large heavy-bottomed soup add garlic and onion, and place pot over medium-high heat. Cover and cook, stirring occasionally until the onion is soft but not brown, about 8 minutes. Stir in salt and thyme and cook, stirring until the thyme is fragrant, about 1 minute. Add wine, increase heat to high, and boil until the wine is reduced by about a half, about 4 minutes.
- Stir in broth, the tomatoes and any accumulated juices. Bring to a boil, stirring often. Reduce heat to medium-low and cook, stirring occasionally until the tomatoes are broken down and soft, 10 to 12 minutes.
- Stir in bread and basil, and remove from the heat. Puree in batches until completely smooth. Serve drizzled with olive oil.
- Serving Size: 1 1/3 cup
- Calories: 140
- Sugar: 7 g
- Sodium: 733 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 4 g