Recipe of the Month

Italian Tomato and Bread Soup​

​Courtesy of:  Chef Alba Johnson
Prep Time: 0 Minutes
Cook Time: 30 Minutes
Serves: 6-8
Ingredients:

1. 4 tablespoons extra virgin olive oil
2. 4 large cloves garlic, thinly sliced
3. 2 cups peeled tomatoes, finely chopped
4. Kosher salt
5. Freshly ground black pepper
6. Pinch red pepper flakes
7. 1 teaspoon fresh thyme
8. Pinch brown sugar (optional)
9. 4 cups chicken or vegetable broth, hot
10. 8 ounces day old French or crusty bread, cubed
11. 15-20 fresh basil leaves, chiffonade
12. Freshly grated Pecorino or Parmesan cheese

Instructions:

1. In a large deep skillet, heat the olive oil on medium heat. 
2. Add the garlic and saute for a minute until the garlic is just golden.  
3. Add the tomatoes and season with salt, pepper, red pepper flakes, thyme, and brown sugar if using. 
4. Saute for about 10-12 minutes.  
5. Pour in the hot broth, bring to a boil and simmer for about 5-6 minutes.  
6. Add the bread, cook for about 5 more minutes so that it will absorb the liquid from the broth. 
7. Taste and adjust seasoning if needed.  
8. Serve hot with freshly ground pepper, chopped basil and grated cheese.