Tomato & bread soup with anchovy olives

Tomato & bread soup with anchovy olives

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Warm up from the inside out with this delicious tomato soup.

The ingredient of Tomato & bread soup with anchovy olives

  1. 1 large red onion, finely chopped
  2. 2 garlic cloves, crushed
  3. 1L (4 cups) Massel vegetable liquid stock
  4. 2 400g cans Italian diced tomatoes
  5. 1/3 450g loaf day-old continental crusty bread, crusts removed, cut into 1cm pieces
  6. Salt & freshly ground black pepper
  7. 1 tablespoon extra virgin olive oil
  8. 1 tablespoon finely grated grana padano cheese
  9. 1 tablespoon roughly chopped fresh continental parsley
  10. 6 anchovy-stuffed green olives, finely chopped

The instruction how to make Tomato & bread soup with anchovy olives

  1. Place the onion, garlic and 80ml (1/3 cup) of the stock in a medium saucepan. Bring to the boil over medium-high heat. Reduce heat to low and cook, covered, stirring occasionally, for 5 minutes or until onion is soft.
  2. Add the tomatoes and remaining stock, and bring to the boil over medium-high heat. Reduce heat to low and cook, covered, stirring occasionally, for 15 minutes.
  3. Stir in the bread and season with salt and pepper. Cook gently over low heat, stirring occasionally, for 5 minutes or until mixture thickens.
  4. Meanwhile, to make the topping, combine the cheese, parsley and olives in a small bowl.
  5. To serve, ladle the soup into serving bowls and sprinkle with the topping. Drizzle with the oil and serve immediately.

Nutritions of Tomato & bread soup with anchovy olives

calories: 219.88 calories
calories: 8 grams fat
calories:
calories: 28 grams carbohydrates
calories:
calories:
calories: 9 grams protein
calories:
calories:
calories: https://schema.org
calories: NutritionInformation

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