TOMATO BREAD SOUP
- Makes 8 cups
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- prep time: 10 minute(s)
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- cook time: 1 hour(s) 10 minute(s)
Ingredients:
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2-1/2 Tbsp. Bertolli® Classico™ Olive Oil, divided
3 cloves garlic, finely chopped
8 ounces loaf artisan or country bread, torn into bite-size pieces
3 cups boiling water
1 jar Bertolli® Vidalia Onion with Roasted Garlic Sauce
1 Tbsp. chopped fresh basil leaves
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Directions:
- Heat 2 tablespoons olive oil in 4-quart saucepot over medium heat and cook garlic, stirring occasionally, 1 minute. Add bread, then water, stirring frequently and breaking up bread pieces, until water is absorbed. Stir in Sauce. Bring to a boil over high heat. Reduce heat to low and simmer 1 hour, stirring frequently. Add additional boiling water, if desired, for thinner consistency. Drizzle with remaining 1/2 tablespoon Olive Oil and basil.
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