Fresh Tomato & Bread Soup

Use ripe (even overly ripe) red tomatoes for this delightful repast that is sure to capture the flavors of summer’s bounty. Made in just minutes, it is the perfect soup for a romantic dinner for two with pasta and a chilled white wine. For a larger crowd, double the recipe. Contributed by Miyoko Schinner, from Now and Zen Epicure.

Serves: 2 to 3

• 2 tablespoons extra-virgin olive oil
• 4 to 5 cloves garlic, finely minced
• 1 ½ pounds very ripe tomatoes, chopped
• 2 cups hot vegetable stock
• 1/3 cup fresh basil, or 2 teaspoons dried basil
  and several sprigs fresh parsley
• Salt and pepper
• 3 to 4 slices French bread, ½ inch thick

Heat the olive oil in a soup pot, and sauté the garlic over low heat for 3 to 4 minutes.

Add the tomatoes, turn the heat up to high, and bring to a boil. Reduce the heat and simmer for 5 minutes.

Add the stock and basil (plus parsley if dried basil is used), and continue simmering uncovered for about 10 minutes, until the tomatoes are tender but still fresh tasting. (Do not overcook.) Season with salt and pepper to taste.

Tear the bread into large chunks, and stir into the soup. Cover and allow to sit for at least 5 minutes before serving.

Visit Miyoko’s Kitchen on the web.

• Explore lots more summer tomato recipes.
• Explore other delicious vegan soup recipes here at Soulful Soups.