Name: Tomato and bread soup
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 1
Ingredients: 18.20 gm olive oil; 1 large brown onion, chopped; 2 garlic cloves, crushed; 8 fresh basil leaves; 3 medium zucchini, chopped; 1.5kg ripe tomatoes, chopped; 510.00 gm chicken style liquid stock; Pinch caster sugar; 100g stale ciabatta bread, torn; 50g ciabatta bread, toasted, cut into cubes, to serve

Tomato and bread soup

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Prep Time:
20 minutes

Cook Time:
50 minutes

Total Time:
70 minutes

Kid-friendly tomato soup: low sodium, low fat, high fiber.

Ingredients:

18.20 gm olive oil
1 large brown onion, chopped
2 garlic cloves, crushed
8 fresh basil leaves
3 medium zucchini, chopped
1.5kg ripe tomatoes, chopped
510.00 gm chicken style liquid stock
Pinch caster sugar
100g stale ciabatta bread, torn
50g ciabatta bread, toasted, cut into cubes, to serve

Instructions:

In a large saucepan over medium-high heat, sauté onion, garlic, basil, and zucchini in oil for 5 minutes until softened. Stir in tomato and cook for an additional 2 minutes.
Pour in the stock and sprinkle in the sugar, then bring the mixture to a boil. Lower the heat and let it simmer for 30 minutes, stirring from time to time, until the tomatoes have softened and the soup has slightly thickened.
Place torn ciabatta in a shallow bowl and cover with 2 cups of cold water. Let it stand for 10 minutes until the bread has softened. Add the bread mixture to the soup, stir well, and cook for 3 minutes until heated through.
After turning off the heat, let the soup cool for 5 minutes. Blend the soup in batches until smooth. Return the mixture to the pan over low heat and gently warm for 3 to 4 minutes. Season with pepper and garnish with ciabatta cubes before serving.

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