Real Food Mama

Musings about cooking, eating and everything in between.

Tomato Bread Soup August 21, 2009

Filed under: Eating local,Garden Fresh,Recipe — realfoodmama @ 9:03 pm
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Tomato Abundance!

Tomato Abundance!

The tomatoes keep coming and I have to find something to do with them, so tonight we are having an old favorite; a very rustic and fresh soup that is both filling and light. Sound like a conundrum? Well it is kind of. The soup itself has a very fresh flavor and a lightness due to the simple combination of basil and tomato. The filling part comes in because it is served over a thick slice of sourdough bread. Unfortunately, due to the heat, I did not make the bread this evening, however the soup contains tomatoes, onions and basil from the garden!

Here is the recipe, modified from the original found the The Joy of Cooking:

Tomato Bread Soup

10-15 medium tomatoes, peeled and cored, with their juices
1/4 c chopped white onion
1/3 c loosely packed basil, chopped coarsely
1 tsp minced garlic (approx 2 cloves)
3 TBSP olive oil
1 1/2 c fresh chicken stock (recipe below)
1/4 c diced chicken
pinch red pepper flakes
salt and pepper to taste
fresh Parmesan for garnish
your favorite sourdough bread, cut into thick slices

Heat the oil in a stock pot and add the onions when hot. Stir and saute until they turn translucent, then add the garlic and the basil leaves. Reduce the heat and let cook for about another two minutes, stirring frequently to avoid scorching the garlic. Add the tomatoes and red pepper flakes and stir. Be sure to crush the tomatoes with the back of a wooden spoon in order to avoid large chunks. While this soup is rustic, the flavors mix better when the tomatoes are allowed to really release all of those juices. Therefor they should be squished!

Allow the tomatoes, onions, basil, garlic and red pepper flakes to simmer for a few minutes before adding the chicken stock and diced chicken. Let simmer for a few minutes more, then add salt and pepper to taste.

Prepare a bowl by slicing the bread approximately 1/4 inch thick. Some people like to remove the crust, but I think it adds to the flavor to keep it on. Ladle the soup over the bread, top with grated parmesan and serve!

Chicken Stock

6 cups water
1.5 lb raw chicken – I like to use the back and wings, but any part will do. If you want to use the breast meat for shredded chicken, for example, you can make this stock with breasts as long as they have the bone in and the skin on!
1 half onion, skin on OR 1 medium green onion cut into 2 inch pieces
1 small carrot, cut into 1 inch pieces
1 tsp celery seed
2 tsp salt (I like a salty stock, you can use less if you prefer)
5-10 pepper corns
2 4 inch sprigs of fresh thyme
1 4 inch sprig of fresh rosemary

Cook for 1 – 2 hours on very low heat.

The key to this stock is the slow cooking time and the use of the fatty parts of the chicken, including the skin. It creates a very gelatinous, rich broth that is easily clarified and provides a wonderful flavor to the simplest of things, such as the soup above, without overpowering them. Not to mention it’s cold curing properties!

Happy eating!


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