Name: Tomato & bread soup with anchovy olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Ingredients: 1 large red onion, finely chopped; 2 garlic cloves, crushed; 1L (4 cups) vegetable liquid stock; 2 400g cans Italian diced tomatoes; 1/3 450g loaf day-old continental crusty bread, crusts removed, cut into 1cm pieces; Salt & freshly ground black pepper; 18.20 gm extra virgin olive oil; 20.00 ml finely grated grana padano cheese; 20.00 ml roughly chopped fresh continental parsley; 6 anchovy-stuffed green olives, finely chopped

Tomato & bread soup with anchovy olives

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Prep Time:
15 minutes

Cook Time:
30 minutes

Total Time:
45 minutes

Cozy up with a comforting tomato soup.

Ingredients:

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

Instructions:

In a medium saucepan, combine the onion, garlic, and 80ml (1/3 cup) of stock. Bring to a boil over medium-high heat. Simmer gently with the lid on, stirring occasionally, for about 5 minutes until the onion is soft.
Combine the tomatoes and the rest of the stock in the pot and let it come to a boil over medium-high heat. Then, lower the heat, cover, and simmer for 15 minutes, stirring occasionally.
Gently mix in the bread and season with salt and pepper. Cook over low heat, stirring occasionally, until the mixture thickens, about 5 minutes.
In a small bowl, mix together the cheese, parsley, and olives to create the topping.
When ready to serve, pour soup into bowls, sprinkle with topping, drizzle with oil, and serve promptly.

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