Tomato Bread Soup
- Warm up on a cold day with this belly-filling soup!
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- 1/2 cup extra virgin olive oil
- 2 garlic cloves
- 1/2 cup onion, sliced
- 1/4 cup fennel, sliced
- 1-1/2 tsp salt
- 1/2 tsp red pepper flakes
- 1 bay leaf
- 2–3 sprigs thyme
- 1/2 cup dry white wine
- 1 (28-oz) can crushed tomatoes
- 1 slice white bread, cut into cubes
- 1/2 cup water
- 1/2 tsp sugar
- 1/4 cup pesto, for garnish
- 1/2 cup croutons, for garnish
- In a medium stockpot, combine the olive oil, garlic, onion, fennel, and salt. Place over medium heat and cook until the vegetables are just tender, about 5–7 minutes.
- Add the crushed red pepper, bay leaf, and thyme sprigs. Cook an additional 1–2 minutes. Pour in the white wine, bring it to a boil, and reduce the liquid by half.
- Next, put in the crushed tomatoes, bread, water, and sugar. Bring the mixture to a boil and reduce to a very gentle simmer. Cook 20–25 minutes and then remove from the heat.
- Working in batches, transfer the soup to a blender and purée until smooth.
- Once all of the soup has been puréed, return it to the stockpot and simmer for an additional 4–5 minutes. If the soup is too thick, adjust the consistency by adding water a few Tbsp at a time until the soup has reached your desired thickness.
- Adjust the seasoning if needed, ladle into bowls, and garnish with a spoonful of pesto and a few croutons.