Tomato & Bread Soup with Basil
2 tablespoons olive oil
1 large yellow onion, diced
4 cloves garlic, mined
2 teaspoons fresh thyme leaves
8 cups diced tomatoes (about 10 medium tomatoes)
2 tablespoons balsamic vinegar
1 teaspoons sugar
4 cups slightly stale good-quality bread, cubed and refrigerated or frozen
Salt and freshly ground black pepper, to taste
1/2 cup fresh basil leaves, torn
1/4 cup grated Parmesan cheese
Heat the oil in a large pot over medium high heat. Add the onion and sauté, stirring often, until just tender, about 4 minutes. Add the garlic and thyme and sauté another 2 minutes.
Add the tomatoes, balsamic vinegar and sugar. Bring to a simmer, stirring frequently. Add the bread, stir, cover the pot, then remove from heat. Let stand 20 minutes.
Uncover the pot and stir well to break up the bread. Season to taste with salt and pepper. Stir in the basil and cheese. Can be served as is or chilled, or return to a simmer, and serve hot.
Serves 4 to 6.
From “Daily Herald,” August 30, 2006.