Our take on this soup is faithful to the classic flavors. Assorted marinated vegetables from the local Italian deli are nice to start, and wedges of almond cake with espresso are a great finish.
Recipe information
Yield
Makes 2 servings; can be doubled
Ingredients
1/2 cup slivered fresh basil
2 large garlic cloves, minced
3 tablespoons extra-virgin olive oil
1 cup chopped red onion
3 1/2 cups canned vegetable broth
1 pound plum tomatoes, coarsely chopped
3 3/4-inch-thick slices country white bread (each about 3x5 inches), cubed
Grated Parmesan cheese
Preparation
Divide basil and garlic between 2 large soup bowls. Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add onion and sauté 3 minutes. Add broth, tomatoes and bread and bring soup to boil. Reduce heat to medium-low, cover and simmer until bread is falling apart, about 8 minutes. Transfer soup to processor. Using on/off turns, blend to coarse puree. Season soup with salt and pepper. Ladle into bowls over basil and garlic. Drizzle with remaining 1 tablespoon oil. Sprinkle with cheese.
