Nothing is cozier than a big bowl of tomato soup!
RUSTIC TOMATO SOUP
4 tablespoons extra virgin olive oil
1 medium yellow onion (chopped)
2 cloves garlic (minced)
2 cans San Marzano tomatoes (28 ounces each)
1/2 pound day-old Italian peasant bread (roughly torn)
2 cups water
1 1/2 cups fresh torn basil leaves
kosher salt and freshly ground black pepper (to taste)
freshly grated Parmigiano-Reggiano (to garnish)
In a large pot, heat the olive oil over medium-high heat, add the onion and garlic, sauté until translucent about 3-5 minutes. Add the tomatoes and their juices, bring to a boil, then lower to a simmer, until the tomatoes break down about 6-8 minutes.
Stir in the stale bread and water and simmer until the bread has absorbed as much liquid as possible, about 8-10 minutes. Using an immersion blender, puree the soup until slightly smooth.
Garnish with torn basil and grated Parmiagiano-Reggiano.
– Serve with Mini Grilled Cheese with Fontina and OTTO Black Truffle Honey.
– If serving at a cocktail party, serve in shot glasses or espresso cups.