Tomato Bread Soup
I have a friend who always asks me “where do you find the time to make that?”, every time she asks what we are having for dinner or what I cooked today.
Easy, I make the time.
Eating well is something I made a priority in my life. I make the time to cook good food every day. It is after all the single most important thing you can do every day to stay healthy, avoid disease, and live longer–what a gift to give to your children!
So my question to you is, do you make the time?
Tomato and Bread Soup
- 3 Tbsp (45 ml) olive oil, divided
- 1 tsp crushed chilies
- salt and pepper to taste
- 1 cup bread, cut into 1″ cubes
- 1 small onion, chopped
- 2 cloves garlic minced
- 1 – 28 oz can chopped tomatoes
- 1 tsp oregano
- 1/4 tsp thyme, rosemary
- 5 cups chicken stock
- Salt and pepper to taste
Bread Croutons:
Combine 2 Tbsp (30 ml) of olive oil and chilies and a little salt and pepper in a bowl. Add bread cubes and toss. Put bread on a cookie sheet and bake for about 10-15 minutes at 350 degrees tossing every 5 minutes or so. The cubes (croutons are done when they are golden brown and dry)
Soup:
Sauté onion until translucent, add garlic. Stir in tomatoes, herbs and chicken stock. Heat to a gentle simmer.
Once simmering, add bread to pot, season with Salt and Black Pepper, and continue simmering for approximately 20 minutes, or until all flavours are combined.
Serve with extra croutons on the side and a drizzle of olive oil on the soup. So hearty and delicious!
