BRUISED TOMATO AND BREAD SOUP

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Bruised Tomato and Bread Soup image

Categories     Vegetable     Soup/Stew     Fall     Spring     Summer     Winter     Dinner     Healthy     Vegetarian

Number Of Ingredients 7

handful fresh basil
1 head head of garlic, cloves separated, peeled
2 ounces Parmesan with rind
4 cups country-style bread with crusts 1" pieces (3-4 slices)
1/3 cup olive oil
1 teaspoon Kosher salt, freshly ground pepper to taste
3 pounds ripe tomatoes (any except cherry) cored, cut into large pieces

Steps:

  • Pluck basil leaves from stems. Place stems and any larger or not-so-beautiful leaves in a large saucepan along with 2 or 3 larger garlic cloves; cover with 3 cups water. Set aside remaining smaller, prettier basil leaves. Cut Parmesan away from rind and add rind to pan; set cheese aside. Bring liquid to a bare simmer over medium heat, then reduce heat so mixture is steaming. Let ingredients steep while you start the soup.
  • Preheat oven to 375ยบ. Spread out 1 cup bread on a rimmed baking sheet, drizzle lightly with oil, season with salt and pepper, and toss to coat. Toast until edges are crisp but centers are still chewy, 8-10 minutes; set croutons aside.
  • Meanwhile, slive remaining garlic cloves. Heat 1/3 cup oil in a medium pot over medium and cook garlic, stirring occasionally, until evenly golden brown and softened, about 2 minutes. Season generously with salt and pepper. Add tomatoes to pot and cook, stirring energetically with a wooden spoon now and then, until tomato juices are bubbling, 6-8 minutes. Taste and season with more salt and pepper, then add remaining 3 cups of bread. Stir to coat, then strain basil stock into tomato mixture and bring to a simmer. Cook, whisking occasionally, until bread disintegrates into a porridge-like texture and soup is velvety and thick, 10-12 minutes. (The whisk helps break the bread into smaller pieces; if you like your soup rustic, stick with the spoon. If you want it to be very smooth, use and immersion blender.)
  • Finely grate reserved Parmesan and whisk half into soup along with reserved basil. Cook, stirring, until soup is thickened and looks shiny, about 2 minutes. Taste and season with more salt and pepper as needed.

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