Tomato Soup with Bread

Ingredients

Cherry Tomatoes 450g

Garlic 3 cloves

Basil 1 cup

Olive oil 5 tbsp

Sea salt to taste

Ground black pepper to taste

Canned Tomatoes 800g

Black Bread 2 handfuls

Preheat oven to 170°C. Pierce each tomato with a toothpick if you want the tomatoes whole in the soup. Otherwise, simply chop the tomatoes or leave them whole.

Chop the basil and mix 1/4 of it in a pan with the tomatoes and 1 chopped garlic clove. Add 2 tablespoons of oil and season with salt and pepper. Place the pan in the oven for about 20 minutes.

Meanwhile, combine the remaining garlic, basil, and oil in a large saucepan and cook over medium-high heat for 2-3 minutes, until the garlic is soft.

Transfer the tomatoes to the saucepan, add the water to the tomato can, stir, and pour the water over the tomatoes. Mash the tomatoes with a spoon and reduce heat to low. Simmer the soup for 20 minutes. Remove the tomatoes from the oven and add them to the soup.

Reduce heat and add the bread slices. Make sure the bread is stale; fresh bread will be too soggy. Simmer the soup for another 10 minutes and season with salt and pepper to taste. Remove from heat and serve immediately.

Enjoy!