TOMATO-BREAD SOUP

Tomato-Bread Soup image

Provided by Martha Stewart

Time 40m

Number Of Ingredients 8

1/4 cup extra-virgin olive oil, plus more for drizzling
1 large yellow onion, diced small (2 1/2 cups)
Coarse salt and ground pepper
2 garlic cloves, minced
Red-pepper flakes (optional)
3 pounds very ripe tomatoes, cored and coarsely chopped
6 ounces day-old crusty bread, thick crusts removed, torn into 1-inch pieces (4 cups)
1/4 cup fresh basil leaves, torn if large

Steps:

In a large saucepan or Dutch oven, heat oil over medium-high. Add onion, season with salt and pepper, and cook, stirring often, until soft, about 10 minutes. Add garlic and pinch of red-pepper flakes (if using) and cook until fragrant, 1 minute. Add tomatoes and cook, stirring often, until they begin to break down and release their liquid, 5 minutes.
Add 3 cups water and season with salt and pepper. Bring to a boil, then add bread and stir to combine. Reduce heat to low, cover, and simmer until bread is soft and soup thickens, about 15 minutes. Season to taste with salt and pepper.
To serve, divide soup among serving bowls, drizzle with a little oil, and top with basil leaves.

Nutrition Facts : Calories 218 g, Fat 10 g, Fiber 3 g, Protein 4 g