The Quickest Tomato Soup
This soup usually simmer for hours and gets rich and creamy, as the bread ‘melts.’ In this quick version, the soup has a chunky texture that is incredibly satisfying and cooks in just minutes.
Makes 3-4 servings
Extra virgin olive oil
1 small red onion, diced
Sea salt (to taste)
2, 28-ounce cans diced tomatoes
½ loaf whole grain bread, cut into cubes
Cracked black pepper (to taste)
2-3 sprigs fresh basil, coarsely chopped
Place a small amount of oil and onion in a soup pot over medium heat. When the onions begin to sizzle, add a pinch of salt and sauté for 2 minutes. Stir in tomatoes and bread; season to taste with salt and pepper and cook for 15 minutes. Add water in small amounts to create a thinner soup texture. Simmer 5 minutes more if you add water. Stir in basil and serve hot.